Crumb Tossed Vegetables

We've switched to having soups for dinner. Since we have dinner quite late (given our very hectic evening schedule tha includes the gym), this is an attempt to cut down the amount of carbohydrates that we eat at night. Actually, it is an attempt to cut down on rice. Since I have about 15-30 minutes on any day to make dinner before we rush to the gym, I end up making rice. I don't have the patience to come back from the gym and start rolling chapatis. (I don't have the patience to roll chapatis even if I've rested all day and have the entire evening to just make chapatis.) I decided to make some soup and a side dish. I made Amma's famous tomato soup, some chilli soya, and this. The meal was more than just filling.

1/2 cup Broccoli florets

1/2 cup Cauliflower florets

1/2 cup Carrots, diced

2-3 tbsp Bread Crumbs

1 tbsp Olive Oil

1 tsp Chilli Flakes

1/2 tsp Parsley

1/2 tsp Basil

1/2 tsp Roasted Garlic

Salt to Taste

Place the carrots, broccoli and cauliflower in a microwave safe bowl. Sprinkle a little water over the vegetables and microwave on high for 3-4 minutes.

Preheat the oven to 400F.

In a frying pan, heat the olive oil and add the chili flakes, parsley, garlic and basil. Add the cooked vegetables and the salt. Toss well and cook for a minute or two. Add the bread crumbs and toss again. Transfer this to a lightly greased baking dish and bake for 10 minutes.

I'm sending this over to TC as she hosts this month's edition of JFI. Check out : Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawana, Raaji, Ruchii, Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Lakshmi, Lakshmi Venkatesh , Sripriya, Viji, Kamalika, Pavani, Karuna and Roochi.