My roasted vegetables recipe is so very easy to cook.
The selection of vegetables I use in my roasted vegetables recipe compliment each other really well. The marinade I pour over the vegetables gives the vegetables such a delicious flavour when roasted in the oven.
You can eat this roasted vegetables recipe on its own or with your favourite chilli sauce or you can use this recipe as an accompaniment to a meat or fish dish.
I cooked these tasty roasted vegetables with my oven baked salmon recipe and the match was perfect.
Ingredients for Jeenas Roasted Vegetables Recipe
1 Sweet Potato
1 Onion
1 Green Pepper/Capsicum
1 Red Pepper/Capsicum
3-4 Carrots
Handful Cherry Tomatoes
1-2 Medium Tomatoes
For the Marinade
1 tsp Paprika
1/2 tsp Kalonji Seeds
Pinch Dried Basil
Pinch Dried Thyme
Large Pinch Dried Chives
Few Drops Lemon Juice
Olive Oil (approx 5 Tbsp)
(Chilli powder or chilli flakes can be added if desired)
Picture of marinated fresh carrot.
Picture of marinated fresh tomato.
Picture of marinated fresh peppers.
How to make Jeenas Roasted Vegetables Recipe
Peel and chop the vegetables up into similar sized pieces.
Place onto a large baking tray.
Place onto a large baking tray.
Mix all of the marinade ingredients together.
Pour the marinade all over the vegetables.
Cover with tin foil.
Place into a hot oven at 180C for 20 minutes. Take the tray out of the oven and remove foil, place back into the oven for another 10 minutes or until the roasted vegetables are cooked.
Sprinkle roasted vegetables with salt and pepper and serve.
See Jeenas Baked Salmon Recipe to eat along side these delicious roasted vegetables.
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