BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL Astrology GOSSIP CORNER SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News

Roasted vegetable medley

Tuesday - January 29, 2019 11:06 am , Category : RECIPES

Ingredient:
175 g (6 oz) small new potatoes, scrubbed and halved
8 baby carrots, scrubbed and trimmed
2 red onions, cut into wedges
2 garlic cloves, sliced
Salt and black pepper
About 2 tbsp olive oil
A few rosemary sprigs
250 g (8 oz) cherry tomatoes
125 g (4 oz) French beans
1 small cauliflower, broken into florets
1×400 g can butter beans, drained
2 tbsp balsamic vinegar
2 tbsp coarse-grain mustard
A handful of chopped fresh herbs

Method:
Put the potatoes, carrots, onions, and garlic in a roasting tin. Season and add the olive oil, then turn to coat. Tuck in the rosemary sprigs, and roast in a preheated oven at 190℃ (170℃ fan, Gas 5) for 40-45 minutes or until the vegetables are tender, stirring in the tomatoes about 15-20 minutes before the end.

Meanwhile, cook the French beans and cauliflower in boiling salt water for 4 minutes. Drain and set aside.

Mix the roasted vegetables with the French beans, cauliflower, and butter beans, then gently mix in the balsamic vinegar, mustard, and herbs. Serve hot.

Roasted Vegetable Gratin
Transfer the vegetables to an ovenproof dish. Sprinkle with 90 g (3 oz) grated Cheddar cheese mixed with 60 g (2 oz) fresh breadcrumbs. Return to the oven for about 10-15 minutes until golden.

RELATED NEWS

Mushroom Casserole

Mushroom Casserole...

September 14th, 2019
Best-ever brownies

Best-ever brownies...

September 6th, 2019
Japanese prawn tempura

Japanese prawn tempura...

September 6th, 2019