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Spicy Roast Vegetables

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  Extra virgin olive oil 2 Tablespoon
  White cumin seeds 1⁄2 Teaspoon
  Green pepper 1 , cored, deseeded and thickly sliced
  Red pepper 1 , cored, deseeded and thickly sliced
  Orange pepper 1 , cored, deseeded and thickly sliced
  Courgettes 2 , diagonally sliced
  Tomatoes 2 , halved
  Red onions 2 , quartered
  Aubergine 1 , thickly sliced
  Fresh green chili 2 , sliced (thick)
  Garlic 4 Clove (20 gm)
  Fresh root ginger 1 Inch, shredded
  Crushed dried red chilies 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped fresh coriander 1 Tablespoon (for garnish)
  Lemon wedges 4 (for serving)

Heat a grill pan for 2 minutes.
Pour in the olive oil, then add the cumin seeds.
Lower the heat to medium.
Arrange the vegetables in the pan with a pair of tongs, then add the green chillies, garlic, ginger, red chillies and salt and increase the heat.
Cook the vegetables for 7-10 minutes, turning them with the tongs.
Serve hot with lemon wedges and garnish with the fresh coriander.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 749 Calories from Fat 316

% Daily Value*

Total Fat 34 g53%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1076.9 mg44.9%

Total Carbohydrates 104 g34.6%

Dietary Fiber 34.9 g139.5%

Sugars 49.5 g

Protein 21 g41.4%

Vitamin A 184.1% Vitamin C 1200.6%

Calcium 29.5% Iron 40.4%

*Based on a 2000 Calorie diet


Spicy Roast Vegetables Recipe