Crunchy Oven Roasted Vegetables with Paneer/ Tofu

This is my go to dish on a saturday night sit in. It has simple flavours and a few basic ingredients. You can mix and match and add any veggies you like !

This dish can be made vegan by simply substituting the paneer with Tofu .

Team this up with some cooked quinoa, or toast . . . . . .sprinkle some of you favourite spices on top and enjoy this in a bowl while curled up watching Netflix.

Serves : 4

Ingredients :

6 to 8 petals of garlic minced

1 Onion sliced

1 Yellow Pepper diced

1 & 1/2 Cups of Broccoli florets

8 to 10 baby potatoes cut in half

200 grams 1 " diced Paneer or Tofu

1/2 tsp Extra Virgin Olive Oil

1 lemon

Salt, Pepper, Red Pepper Flakes , Dried - Oregano & basil as needed

Method:

1. Preheat the oven to 400 Deg F/ 205 Deg Cel

2. Take a oven tray and line it with parchment paper

3. Put all the vegetables, garlic and Paneer/ Tofu in the tray. Add the olive oil.

Tip: I generally keep the potato skin on to increase the fiber intake. However you may remove if you like.

4. When the oven heats up, place the tray in the oven for about 25 minutes

5. Remove the tray from the oven halfway in between to give it a quick mix

6. Remove the tray and the spices you like and squeeze some lemon juice on top

7. Garnish with coriander and enjoy as is, or with quinoa for some extra protein boast or some whole wheat bread.