Oven Roasted Vegetables

Oven Roasted Vegetables, Bake-a-thon,

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Today I have an easy breezy recipe. I make this once in a while as a side dish when I grill some meats and also when I do not have a vegetable dish to go with rice, such as yesterday. I served these vegetables with some Indian fried rice and some grilled fish. These roasted vegetables can also be used as a filling for wraps and sandwiches. There is no specific recipe follow. I just take vegetables of my choice, season it with some oil spices w/wo herbs, and bake for 30-40 minutes. That’s it, vegetables are ready to dig in! Usually I use garlic and chili powder to season the vegetables but that can also be customized to once liking.

Oven Roasted Vegetables, Bake-a-thon,

Total Time: 40 – 50 minutes
Preparation: 10 minutes
Bake Time: 30 – 40 minutes
Serves: 1 – 2


  • 1 medium sized Potato cut into 16 pieces
  • 5 – 6 Green Beans cut into 1 – 1 ½” pieces
  • 1 Carrot cut into ½ – ¾” slices
  • 3 small Radish cut into 4 – 6 pieces
  • ½ medium sized Onion diced
  • ½ small – medium sized Green Bell Pepper diced
  • 3 Button Mushrooms diced into 6 pieces
  • 1 tbsp. Oil (I used olive oil)
  • ½ – 1 tsp. crushed Garlic
  • ½ tsp. Chili Powder
  • ¼ tsp – ½ tsp. Salt (adjust to taste. I used less than ½ tsp.)
  • ¼ tsp. Chaat Masala


  • Preheat the oven to 350 F.
  • Peel and cut potatoes to cubes. Take some water in a microwave safe bowl and potatoes. Potatoes should be immersed in water. Microwave for 1 ½ minutes. Drain the water and keep aside.
  • Cut rest of the vegetables and take them a bowl. Add potatoes to the bowl. After cutting, all mixed vegetables measured 3 ½ – 4 cups.
  • In a small bowl take garlic, chili powder, salt, chaat masala and mix well.
  • Pour the seasoning over the vegetables and toss to coat the vegetables evenly.
  • Spread the tossed vegetables on a baking sheet. Do not over crowd the baking sheet with vegetables.
  • Bake in a preheated oven for 30 – 40 minutes, stirring every 10-15 minutes. Vegetables will be roasted in 30 minutes. I bake additional 10 minutes for extra browning.
  • Serve as a side with grilled meats, poultry or fish. These veggies can also be used for wraps and sandwiches.


  • Vegetables – I have used cauliflower & broccoli florets, and zucchini in the past. One need not use all the vegetables listed above. Use any medley of vegetables on hand or of your choice.
  • Seasoning – I usually like chili powder flavor and always use it regardless of the herbs & spices that go into the seasoning. I like garlic and usually add minced garlic along with other spices. I have tried chili + garam masala, chili powder + black pepper blend, also used any store bought spicy seasoning mix with some chili powder. Sometimes I also add fresh chopped cilantro to the seasoning.
  • Potatoes – When I roast only potatoes, bake at 400 F.

Events: This is my today’s post for Bake-a-thon 2014

7 thoughts on “Oven Roasted Vegetables

  1. This is similar to what I make. Love your version of roasted vegetables too. I never used radish before, should try that next time.

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