Pizza Spice Roasted Vegetables
Zucchini, capsicum, and onion go into a hot oven with a coating of Herby Spice Blend — and what comes out is something between a side dish and a reason to skip the main. The dried basil and oregano bind to the vegetable surfaces as they roast, forming a caramelised herb crust that a generic masala simply cannot replicate. This is weekday lunch sorted, with almost no effort.
Prep: 10 min | Cook: 25 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Herby Spice Blend
- 1 medium zucchini, cut into thick rounds
- 1 large capsicum (any colour), cut into chunks
- 1 medium onion, cut into wedges
- 2 tbsp oil (sunflower or refined)
- Salt to taste
- 1 tsp (optional) Kothimeera Tomato Podi — for a tangy finish at the table
Method
- Heat your oven to 210°C and line a baking tray with foil or a sheet of parchment.
- In a large bowl, combine the zucchini rounds, capsicum chunks, and onion wedges. Drizzle the oil over them and toss so every piece glistens.
- Sprinkle the Herby Spice Blend and salt over the vegetables and toss again — the blend should coat the cut surfaces evenly, not sit in clumps.
- Spread the vegetables in a single layer on the tray, giving each piece a little room. Crowding traps steam and softens the vegetables instead of caramelising them.
- Roast for 22 to 25 minutes, turning once halfway through. The edges should be golden and slightly charred, and the kitchen should smell of warm basil and oregano.
- Serve hot as a side with roti or tuck into a toasted bread roll. A light dusting of Kothimeera Tomato Podi at the table adds a tangy lift if you like.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium