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Auberge Roast Vegetables

roast-vegetables.jpg

This recipe showcases The Spice Peddler's Auberge Blend and is delicious served with any main dish or mixed with couscous. Serves 10

Ingredients

1 eggplant (aubergine)

2 red peppers

2 plum tomatoes

6 new potoatoes

1 red onion

1 butternut squash

3 leeks

4 zucchinis (courgettes)

6 garlic cloves, crushed

1 tablespoon Spice Peddler's Auberge Blend

Olive oil

Method

Preheat oven to 200C

Quarter and deseed the red peppers and peel and cut the onion into large wedges

Peel and cut the butternut in half, scoop out the seeds and then cut into chunks of approximately 2cm each

Cut the eggplant and zucchinis into chunks (also approx 2cm each)

Wash and trim the leeks and cut into chunks.

Cut the tomatoes and new potatoes into quarters.

Place all of the vegetables in a large roasting tray.

Add the Auberge blend, crushed garlic and a generous drizzle of olive oil and mix well.

Roast in the oven for approximately 50 minutes, or until soft and golden.

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