Baked Vegetable
Baked Vegetables are a healthy and delicious way to enjoy a variety of vegetables. This recipe is vegetarian, gluten-free, and packed with fresh vegetables, making it a great option for those with dietary restrictions. The dish is rich in fiber, vitamins, and minerals, and is low in fat and calories, making it ideal for weight management and overall health. You can use any seasonal vegetables of your choice for this recipe.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
91 kcal
Protein
3 g
Carbs
15 g
Fat
3 g
Fiber
3 g
Ingredients
Cauliflower
0.25 cup, florets (50g)
Carrot
0.25 cup, sliced (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Green Bell pepper
0.25 cup, sliced (50g)
Pepper, black
0.25 tsp (1.25g)
Common salt
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Broccoli
0.5 small cup floret (50g)
Dried Oregano
0.5 tsp (1g)
Red chilli Powder
0.25 tsp (1.25g)
Potatoes
0.25 cup, cubed (50g)
Instructions
Preparation
-Preheat your oven to 400°F (200°C).
Cooking Steps
In a large mixing bowl, combine cauliflower florets, broccoli florets, sliced carrot, red bell pepper, green bell pepper and cubed potato. Add oil, oregano, black pepper, red chili powder, and salt.
Place spiced vegetables in a single layer on a baking sheet lined with parchment paper.
Bake the vegetables in the preheated oven for about 25-30 minutes or until they are tender and slightly browned around the edges.
Once the vegetables are baked, remove them from the oven and transfer to a serving dish.