Roasted Vegetables with Moringa Sprinkle

Step 1 – Prepare the Vegetables Wash and clean the vegetables thoroughly. Cut carrots, potatoes, beetroot, zucchini, and bell peppers into similar-sized pieces so they cook evenly.

Step 2 – Season the Vegetables Place the vegetables in a large mixing bowl. Add olive oil, dried rosemary, oregano, black pepper, and salt. Toss well until the vegetables are evenly coated.

Step 3 – Arrange for Roasting Spread the seasoned vegetables in a single layer on a lined baking tray. Avoid overcrowding the tray so the vegetables roast rather than steam.

Step 4 – Roast Until Tender Preheat the oven to 200°C (400°F). Roast the vegetables for approximately 35–40 minutes, turning them halfway through cooking, until they are tender and lightly caramelized around the edges.

Step 5 – Add Moringa Remove the roasted vegetables from the oven and allow them to cool slightly. Sprinkle 1 teaspoon of Shigruvedas Moringa Leaf Powder over the vegetables and toss gently to distribute it evenly.

Step 6 – Serve Fresh Finish with a little fresh lemon juice if desired. Serve warm as a side dish, with a grain bowl, salad, dal, or your favourite main course.