Abstract: Assess antioxidant plus antibacterial activity of cooked vegetable dishes (common Pakistani recipes). Effects of Pakistani style cooking were investigated on antioxidant activity and radical scavenging activity of P.sativum, B.campestris, S.tuberosum, D.carota, Trigonella foenum-graecum, B.rapa, S. oleracea, C.annuum, B.oleracea var. botrytis, S.melongena and B.oleracea var. capitata, of raw, raw mixture and cooked form. Different concentrations of vegetables’ samples were checked with DPPH.