Wednesday, 30 December 2009

Herbilious roasted vegetables

Courgette: 1 small
Mushroom: 6
Aubergine/egg plant: 1/2 cup
Red onion: 1 medium
Red pepper: 1/2
Cherry tomatoes: 10
Kidney beans: 3 table spoon

Basil leaves: 12-15
Mint leaves: 12-15
Coriander leaves:
Garlic: 2 cloves
Olive oil: 4 table spoon (take less for less calories)
Bread crumbs: 1/2 cup
Butter: 1 inch (add only fraction for less calories)
Freshly crushed pepper: 1 table spoon
Salt to taste

Wash and peel onions. Dice it. Wash and cut cherry tomatoes into halves. Wash and dice rest of the vegetables.

Wash, clean and rough chop herbs.

Peel garlic and crush it. Take olive oil in a salad bowl and add garlic and freshly crushed pepper. Mix it well. Mix all the herbs in the salad bowl.
Add little bit of mixture to cherry tomatoes and keep them aside.
Add all the vegetables in olive oil mix and mix well. Keep aside for 1 to 2 hours.
Preheat oven on 180 degree for 5 minutes.

Place foil on baking tray and spray olive oil spread all the vegetables. Keep cherry tomatoes for the last.
Add bread crumbs layer on the vegetables.
Add small butter pieces on vegetables.
Place the baking tray in the oven. Place it for 30 minutes. After 30minutes add cherry tomatoes and again place it for 10-15 minutes.
Roast it till vegetables are roasted and turned brown from the edges.

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