Oven Baked Vegetables

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Cutting off oil as much as I can from our foods has become a routine ever since I got my OTG. I still remember the days when we were in search of an OTG that would suit our kitchen, that would be best for us. 'A' was fed up with my regular routine to all electronics shops on weekends and that too during the final days of pregnancy. He used to give me queer looks when I got dressed up to go to the shops. "Why don't you catch some rest and lets get the OTG after the baby arrives?". Bet he knew the return answer he would get cos he would walk away away silently to get dressed up.

As I said, I have tried to bake things whenever I can, so that oil can take a backseat in our daily food. So I baked some veggies not for our evening snack but for our dinner. Wraps, sandwiches and many more ideas were there and without a second thought I baked them. They were good~ in fact too good that just as the second batch was slid in, I started popping the cooled first batch one by one... I saved some though for our dinner and turned them into a light yet filling dinner. Do check out my coming posts to know what was cooked.

~*What U Need*~ Potatoes - 1(medium) Carrots - 1 Baby Corn - 2 Capsicum - 1 Olive Oil - 1 tsp Salt - to taste Pepper powder - 1/4 tsp Chilli Powder - 1/2 tsp Italian seasoning - 1/2 tsp

How I Made it:
Cut all the vegetables as desired. I cut them into 1/4 inch pieces. Preheat oven to 220 C. Line a baking sheet with aluminum foil, keep aside. Mix all ingredients till the vegetables are evenly coated. Arrange in a single layer on the baking pan. Bake for about 10 minutes. Remove, turn the pieces over and bake for another 10 mins.

Do wait for my next post to see what I did with my baked veggies.

So thats it Folks...
With Love,

Signs off!!!

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