Oven Roasted Vegetables

          Roasted Vegetables, this is an easy and healthy side to any meal, I have sauteed vegetables on stove top, and oven roasted pumpkins and onions for a soup, but this is the first time I tried roasting a bunch of vegetables in the oven. I wouldn't even call this as a big recipe, it's just mixed vegetables roasted with some herbs and oil. Serve it with burgers, pasta or even roll it in a roti or chappathi topped with some chutney..

Need To Have

• Broccoli - a small head
• Red Capsicum - 1 medium
• Onion - 1 medium
• Baby Corns - 6
• Garlic - 8 small cloves
• Olive Oil - 1 to 2 tablespoons
• Dried Basil - 1 teaspoon
• Dried Oregano - 1 teaspoon
• Salt  and Crushed Pepper to taste

Method

          Separate the broccoli into small florets, add to boiling water, remove immediately and add to cold water, remove and keep. Dice the capsicum into big pieces, dice the onion into big pieces, separate the layers and keep. Slice and dice the baby corns into 2' pieces and chop the garlic finely. Now mix everything together along with dried herbs, salt, pepper and oil. Spread it on a baking sheet, lined with aluminium foil, bake it in a pre-heated oven at 190 C . Mix the vegetables, halfway through, remove it when you see the vegetables are roasted, it took about 30 minutes.

Note
Oven timings vary, I kept the tray in the center of the oven.
Keep checking, the vegetables should be roasted, not burnt.
You can also add baby carrots, asparagus, and you can add fresh herbs instead of dried ones and red chilly flakes too.
To make it more tasty, you can serve it topped with some parmesan cheese.