Friday, January 16, 2015

Vegetable Medley


Baby Carrots - 1 lb (~ 450gms)
Tender French Beans - 1/2 lb (~ 225 gms)
Red Bell Peppers / Capsicum - 1
Yellow Bell Peppers / Capsicum - 1
Red Onion - 2 medium sized
Dill Leaves, chopped - 1/8 cup
Olive Oil - 2 tablespoons
Freshly Ground Pepper Powder - 1 teaspoon
Garlic, minced - 1 teaspoon
Mixed Dried Herbs - 1 1/2 teaspoons
Red Chilli Flakes - 1 teaspoon (optional)
Salt to taste


  1. Preheat the oven to 400F (~ 200 C).
  2. Line a baking tray with a foil. 
  3. Wash all the vegetables thoroughly.
  4. Cut french beans into half.
  5. Cut bell peppers into 1" long pieces.
  6. Cut onions into halves and each half into 6 pieces.
  7. Take all the vegetables and chopped dill leaves in a large mixing bowl. Sprinkle little salt and 1/2 teaspoon of freshly ground pepper. Toss well.
  8. In a mixing bowl, whisk together olive oil, minced garlic, dried herbs, red chilli flakes, 1.2 teaspoon freshly ground pepper and a little more salt. So not forget that you have already sprinkled some salt on the vegetables.
  9. Pour this whisked mixture on the vegetables. Toss well.
  10. Spread the vegetables on the lined baking tray.
  11. Roast for about 15 minutes.
  12. Remove the tray out from the oven, toss the vegetables and place the tray back.
  13. Roast for another 10 minutes or until a skewer can be inserted easily into the carrots.
  14. Serve.


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