Roast vegetables

Recipe from: 5/27/2004 12:00:00 AM

Ingredients 12
Servings 1
Minutes 20 minutes


Serving Change
  • 1
    butternut, peeled and cubed
  • 30
  • 1
    garlic clove, crushed
  • 5
    vegetable stock powder, dissolved in
  • 80
    hot water
  • 30
    raw honey
  • 3
    baby marrows, cut into 3 cm pieces
  • 6
    patty pans, quartered
  • 250
    young vegetables
  • 20
    cherry tomatoes
  • 250
    button mushrooms
  • freshly ground black pepper to taste


20 minutes
Preheat the oven to 200 °C. Cook the butternut in a little water until nearly soft.
Heat oil in an ovenproof dish in the oven. Mix the garlic, dissolved stock powder and honey and set aside.
Mix all the vegetables in the hot pan to coat all over with the oil. Pour over honey mixture and cover with aluminium foil or a lid.
Bake for 20 to 30 minutes, turning the vegetables twice during the cooking time.
Remove the aluminium foil or lid for 10 minutes before the end of cooking time to brown the vegetables.

Nutritional value per serving
Glycaemic index 49, fat 5 g, carbohydrate 12 g, fibre 4 g, protein 3 g, kJ 445, One portion = 2 vegetable and ½ fat.


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