Roast vegetables with herb sauce and Parmesan shavings

Recipe from: 10/29/1997 12:00:00 AM
Ingredients 7
Servings 1


Serving Change
  • 500
    vegetables, such as sweet peppers, baby marrows, baby onions, aubergines, butternut, sweet potato
  • olive oil
  • 3
    large cloves garlic, peeled
  • 3
    sprigs thyme
  • origanum or marjoram
  • 1
    packet instant herb sauce
  • Parmesan cheese, to garnish


Preheat oven to 180 ºC. Cut vegetables into generous chunks. Place in a large baking dish and sprinkle with olive oil, garlic cloves and herbs. Roast vegetables for 45 minutes, or until softened and slightly charred. Prepare sauce according to packet instructions, and pour over vegetables. Use a potato peeler to make Parmesan shavings, and sprinkle over vegetables.

Read more on: roast  |  fruit


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