Oven roasted Veggies

Preparation Time : 15 mins + 20 mins resting time | Cooking Time : 45 Mins |Serves: 4 Mixed vegetables* 3 cups Oil 1 tblsp For the spice mix Red chili powder 1 tsp Cumin powder 1/2 tsp Chaat masala 1/2 tsp Amchur powder 1/2 tsp Salt as needed Pepper powder 1 tsp Thick yogurt 1 tblsp Kasoori methi a pinch *I used Sweet potato, yellow pumpkin, broccoli, carrot, baby corn, bell peppers and Zucchini. You can add potato, radish,cauliflower,onions, Brussels sprouts,eggplant and baby potatoes too. I personally find beetroots didn't taste well in this way ( I love beetroots) Method: Slice the veggies into big cubes. Generally root veggies like potato, sweet potato will take a longer time to roast and carrots, pumpkin,cauliflower and broccoli will roast soon. But i put everything together and i am happy with the result. You can just add pepper and dried herbs mix only and roast the veggies. But i want an Indian touch to the roasted veggies, so i added the Indian spices. Put all the cut veggies into a wide bowl. Add all the items mentioned under the head"for the spice mix". Add the oil to this. Mix well and keep it aside for 20 minutes. Now line a baking tray with parchment paper. Preheat the oven at 160 degree Celsius for 5 minutes. Arrange the marinated veggies on the parchment paper. Let them roast in the oven fro 30- 35 minutes. Prick the sweet potato with a toothpick and if it is cooked, take it out from the oven. You can cook for 10 more minutes to get extra crispiness. Turn the vegetables in between for even roasting. Serve this with rice or cooked couscous or quinoa. We had with peas pulao, dabba dal and oven roasted veggies. The kids love this in between their sandwich along with a slice of cheese. I have tried a small batch in tawa. It turned out well but for big batches it will not work out much. Also tawa method requires more of oil too.