Roasted Vegetables

Quick fixes are a fave of mine especially when all that is needed is prepping of the ingredients. I have been loving roasted vegetables and I try to make them at least twice a week. Perfect over fried eggs, pasta or just about anything really.When roasting vegetables work with fresh and firm vegetables to achieve the best results and always cut the different vegetables in equal sizes to ensure even cooking.Remember to pre heat the oven at 180 degrees Celsius.In an oven proof dish, add all the cut up vegetables, the dried herbs, salt and black pepper.Drizzle over oil. Olive oil is best however if you are out like I was, vegetable oil will do.Toss everything until all the vegetables are coated.Bake for 45 minutes.Serve and enjoy.There are a few ways in which I’ve served mine.With some spaghettiJust as is,With a fried egg,Basically, these vegetables go with just about anything.

Need a side for your roasted chicken?

Something over steamed rice?To accompany nyama choma?

Roasted vegetables is your trusted side.


You can opt out of adding the tomatoes.

You can add carrots, potatoes or even sweet potatoes.If you want a little meat you can add  some thick slices of choma sausages.

Roasted Vegetables

See Detailed Nutrition Info on
  • 4 medium red onions, cubed
  • 3 medium sized zucchini, cubed
  • 1/2 medium sized red bell pepper, chunks
  • 1/2 medium sized yellow bell pepper, chunks
  • 1/2 medium sized green bell pepper, chunks
  • 4 eggplants, peeled and cubed
  • 5 tomatoes, quartered
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • Salt
  • Black pepper
  • 2 tablespoons oil


Pre heat oven at 180 degrees C.

In an oven proof dish, put all the vegetables.

Add the thyme, oregano, salt , black pepper and oil.

Using your hands combine to ensure all the vegetables are coated.

Bake for 45 minutes at 180 degrees C.

Serve and Enjoy.



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