Geeta Malik

Life skill coach based in Pune, India.


Roasted veggies are my preferred way to a ton of nutrients into my dinners while likewise giving my plate a huge variety of colors. When you start roasting veggies, you rapidly discover that it's significantly more of a craftsmanship than a science. I’ve got some guidelines for you to consider, more so than a recipe to follow, so you can figure out how to create your perfect flavourful dishes.

The more colorful the food, the better it is for your health. Try to add colors to your diet, which means you should consume more vegetables and fruits.

Simple Roasted Veggies

When roasting veggies, you want to think not only of the shades but also the thickness. Root vegetables will in general be harder, hence they will take longer to cook. 

A few veggies that are harder and will take more time to cook are sweet potatoes, beets, carrots, cauliflower, garlic, and broccoli. You’ll have to roast them in the oven for some extra time. The littler you cut them up, the snappier they will cook.

On the other hand, some veggies that are softer and will cook quicker are red, orange, and yellow bell peppers, tomatoes, onions, mushrooms, zucchini, and eggplant.

How to roast your veggies?

It's amazingly simple to cook veggies! Only a brief period and love for preparing your treats and you're set. I as a rule take 3 or 4 veggies one after another, yet that doesn't mean you can't make a solitary veggie dish either! You get the chance to decide here. 

  1. Preheat your broiler to 250 degrees C.
  2. Slash up your choice of veggies into reduced down pieces.
  3. Hurl them in olive oil, salt and pepper, and some other herbs or flavors you like. Italian flavors and garlic powder are a portion of my top choices :)
  4. Pop the harder veggies in and cook for around 10 minutes. Include any gentler veggies and cook for an extra 10-15. It will depend generally upon the size of your veggies and how crunchy you like them.
  5. Presto! Your veggies are prepared.

I can't wait to eat my roasted veggies, hit the gym and drink golden milk tonight

Simple ways to use roasted veggies

Now that you know how to cook them, how would you use them? Instantly, you might think of a heap of roasted vegetables as a side dish, which is true, an awesome way to use them! But it’s not the only way. The best thing about roasted veggies is that they are so versatile. Utilizing veggies is my favorite way to create low calorie, high vitality, simple and modest sides, snacks, and dinners! Here are a few different  ways you can eat the veggies other than as a side dish:

  • Cut thin slices and add to a sandwich. You can include a bit of cheese and grill it for a yummy toasted sandwich.
  • Coat a chapati with cheese spread or hummus, toss in some spinach and your veggies on it then top with some mixed green dressing. Roll it up and enjoy the world’s easiest lunchtime vegetable wrap
  • Make a snappy veggie soup by hurling the vegetables in with some vegetable stock to top you off before a feast for fewer calories.
  • If you are roasting tomatoes, just toss them in the blender to make a super creamy soup.
  • Blend in with boiled pasta and simple tomato sauce to create your perfect garden marinara supper
  • Add the veggies between lasagna sheets and make a delicious veggie lasagna.
  • Chop up into smaller bites and fill up a small tortilla. Top with spicy salsa, a lil bit of cheese, avocado and sour cream and have a veggie taco night.
  • Get a pizza base, layer on some marinara sauce, top with your veggies and a bit of cheese and serve up a veggie pizza for dinner. 
Looking for more great ideas? Our course has many recipes such as how to make yummy pizza sauce and pizza at home from scratch

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Originally published June 15, 2020