Roasted Veggies with Chilli Oil & Dill
A warm, flavour-packed roasted vegetable bowl where all vegetables are oven-roasted, enhancing sweetness and boosting the availability of antioxidants and polyphenols. Finished with chilli oil and fresh dill for gut-friendly, anti-inflammatory benefits.
Nutritional Benefits
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Carrots: Beta-carotene antioxidants support immune and eye health.
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Beetroot: Betalains and dietary nitrates improve circulation and reduce oxidative stress.
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Cauliflower: Glucosinolates support gut health and natural detox pathways.
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Cucumber (roasted): Retains hydration while offering flavonoids that help lower inflammation.
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Onion: Quercetin-rich, supporting heart health and glycaemic balance.
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Aubergine (Eggplant): Nasunin protects cells from oxidative damage.
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Dill leaves: Digestive support with antimicrobial polyphenols.
- 1/2 cup carrot (moon sliced)
- 1/2 cup beetroot (cubed)
- 1/2 cup cauliflower florets
- 1/2 cup aubergine (cubed)
- 1/4 cup cucumber (thick slices)
- 2 tsp chilli oil
- 1 tsp olive oil
- 2 tbsp fresh dill leaves (finely chopped)
- salt and pepper (to taste)
- Prep:
- Preheat oven to 200°C.
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Add carrots, beetroot, cauliflower, aubergine, onion, and cucumber to a large bowl.
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Toss with olive oil, salt, and pepper until evenly coated.
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Spread vegetables on a lined baking tray in a single layer.
- Roast and assemble:
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Roast for 25–30 minutes, turning once, until tender and lightly caramelised.
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Remove from oven, drizzle chilli oil over the hot vegetables, along with salt and pepper, and toss gently.
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Finish with fresh dill leaves and serve warm.
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Servings 1
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 23g8%
- Dietary Fiber 7g29%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.