Recipe Highlight Indian Roasted Vegetables

Can you believe that there are people out there that do not like vegetables? I love vegetables! They are not only delicious but very nutritious. Vegetables eaten in their raw form are delicious with a drizzle of light dressing or as a snack with a thick dip. Vegetables can be lightly steamed and made savory with a little salt and butter. In general, vegetables are austere, colorful, and have a lot of nutritional value.

Fresh Vegetables

As a chef, I love working with vegetables. There are so many vegetables, and with the right combination of spices, a simple vegetable dish can turn into an elegant and exquisite masterpiece. One of my favorite dishes is roasted vegetables. Depending on the type of cuisine we are having, I will usually flavor the vegetables with spices to compliment the main dish. In the United States, we use plenty of cauliflower, peppers, carrots, eggplant, onion, broccoli, mushrooms, and zucchini. The slightly bland taste of these vegetables combined with the right spices turns them into an exquisite and fragrant side dish. It is almost like an artist working on a blank canvas. The vegetables provide the blank canvas giving the cook or chef a plethora of flavor combinations.

Indian Style Roasted Vegetables

Preparation

In my recipe, Indian Style Roasted Vegetables, I use two forms of cooking. The two forms give the vegetables different textures that only adds to the detail of the dish. Roasting the vegetables in the oven gives them a slightly soft texture. Flash frying is a quick-cooking process that allows vegetables to develop their aroma and slightly cook while maintaining a crunchy texture. I combined a blend of Italian and Indian spices in powder and flake form to season the vegetables.

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