Contamination and health risk hazards of organophosphorus pesticides residues in vegetables were studied. Ethyl-chlorpyrifos, observed at an average level of 0.211+/-0.010mgkg(-1) in 42% of tomato, 0.096+/-0.035mgkg(-1) in 10% of eggplant and 0.021+/-0.013mgkg(-1) in 16% of pepper was below the 0.5mgkg(-1) MRL. Dichlorvos was the most frequently detected residue in all the samples analyzed. Levels of malathion in tomatoes (0.120+/-0.101mgkg(-1)) and pepper (0.143+/-0.042mgkg(-1)) exceeded the MRL of 0.1mgkg(-1). Health risks were found to be associated with methyl-chlorpyrifos, ethyl-chlorpyrifos, and omethioate in tomatoes and methyl-chlorpyrifos, ethyl-chlorpyrifos, dichlorvos, monocrotophos and omethioate in eggplant. Routine monitoring of these pollutants in food items is required to prevent, control and reduce the pollution and to minimize health risks.