Name: Roast vegetables
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 butternut peeled and cubed; 30.00 ml oil; 1.00 garlic cloves, crushed; 5.00 ml stock powder vegetable; 80.00 ml water hot; 30.00 ml honey raw; 3.00 courgettes baby, chopped; 6.00 patty pans quartered; 250.00 g vegetables young variety; 20.00 cherry tomatoes; 250.00 g button mushrooms; 0.00 freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (12)

1.00	butternut — peeled and cubed
30.00 ml	oil
1.00	garlic — cloves, crushed
5.00 ml	stock powder — vegetable
80.00 ml	water — hot
30.00 ml	honey — raw
3.00	courgettes — baby, chopped
6.00	patty pans — quartered
250.00 g	vegetables — young variety
20.00	cherry tomatoes
250.00 g	button mushrooms
0.00	freshly ground black pepper — to taste

Tap for ingredients

Method:

Preheat the oven to 200 &degC. 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.