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Roast Vegetable Mix
Lunch • Singapore
How to Make Roast Vegetable Mix (Traditional & Healthy Version)
The Roast Vegetable Mix is a vibrant, nutritious dish that's increasingly popular in Singapore's health-conscious kopitiam scene and fusion cafés. Originally a simple way to use up leftover market produce, it's now a staple at salad bars and health stalls across the island. Singaporean hawker culture is all about quick, affordable, tasty meals, and this vegetable medley fits right in—delivering bold flavors and beautiful colors with minimal oil and maximum nutrition. Infused with local touches like a dash of sesame oil and a hint of fresh coriander, this dish is a nod to the melting pot of influences that makes Singaporean cuisine so unique. The Roast Vegetable Mix is both comforting and versatile, pairing well with brown rice or enjoyed on its own as a light lunch. The balance of sweet, earthy, and umami flavors is reminiscent of the wholesome, fuss-free dishes served at your favorite kopitiam. It’s a great way to celebrate Singapore’s multicultural food heritage while keeping your meals healthy and delicious.
Ingredients(for About 1 heaping bowl per serving)
- 1 small (about 150g) Eggplant (also known as brinjal)
- 1 medium Red capsicum (bell pepper)
- 1 small Zucchini (local name: baby marrow)
- 1 medium Carrot
- 10 Cherry tomatoes
- 1 small Red onion
- 1 tablespoon Olive oil (or canola oil)
- 1 teaspoon Sesame oil (for aroma)
- 2 tablespoons Fresh coriander (daun ketumbar, chopped)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Freshly ground black pepper
- 1 teaspoon Toasted sesame seeds (optional garnish) - optional
Instructions
- 1
Preheat your oven to 200°C (390°F). Prepare a baking tray with baking paper.
5 minutes
Lining the tray ensures easy cleanup and prevents sticking.
- 2
Rinse and chop the eggplant, red capsicum, zucchini, and carrot into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion.
5 minutes
Uniform chopping helps all vegetables roast evenly.
- 3
In a large mixing bowl, toss all vegetables with olive oil, sesame oil, sea salt, and black pepper until well coated.
3 minutes
Tossing thoroughly ensures every piece is seasoned.
- 4
Spread the vegetables in a single layer on the prepared tray. Roast in the oven for 15-20 minutes, turning halfway, until golden and tender.
20 minutes
Don’t overcrowd the tray or the veggies will steam, not roast.
Why This Dish is Healthy
Roasting vegetables with just a light touch of oil preserves nutrients while reducing calorie content compared to frying. This dish is naturally low in saturated fat, cholesterol-free, and full of wholesome, plant-based ingredients. It's perfect for anyone aiming for weight management, balanced blood sugar, or simply a more nutritious, satisfying lunch. The high fiber content also keeps you full for longer, reducing the temptation for unhealthy snacks.
This Roast Vegetable Mix is loaded with dietary fiber, antioxidants, and a range of vitamins such as vitamin A (from carrots), vitamin C (from capsicum and tomatoes), and potassium (from zucchini and eggplant). The olive and sesame oils provide heart-healthy unsaturated fats, while coriander adds phytochemicals. With minimal added fat and no processed ingredients, this dish supports digestive health, immune function, and sustained energy throughout the day.
Pro Tips
- 💡Tip 1: Use seasonal vegetables from your local wet market for the freshest flavors.
- 💡Tip 2: Sprinkle a pinch of chilli flakes before roasting for a spicy local kick.
- 💡Tip 3: Add a squeeze of fresh calamansi juice after roasting for a tangy finish.
Storage & Serving
Allow leftovers to cool completely before storing in an airtight container. Keep refrigerated for up to 3 days. Reheat in the oven or microwave before serving. Best enjoyed fresh for optimal texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
