This colourful recipe was given to me by my Great Niece from New Zealand. You can use vegetables of your choice. Any leftovers can be refrigerated and enjoyed cold the next day
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Ingredients |
Measure |
|
Baby Potatoes |
1 bag |
|
Red Onion |
1 large |
|
Baby Carrots |
1 bag |
|
Radishes |
1 bag |
|
Parsnips |
1 bag |
|
Sweet Potato |
1 large |
|
Butternut Squash |
1 (peeled and seeds removed) |
|
Lemons |
4 |
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Tomatoes |
6 |
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Fresh Rosemary |
4 sprigs |
|
Olive Oil |
2-3 tbsp |
|
Balsamic Vinegar |
2-3 tbsp |
|
Garlic |
Whole Bulb |
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Sea Salt |
1 tsp |
|
Whole Black Peppercorns |
1 tsp |
|
Quorn® Sausages |
336g pk |
Method:
1) Pre-heat oven to 200°C
2) Boil baby potatoes in salted water for around 7 mins (skin on)
3) Chop remaining vegetables into bite size pieces, quarter the lemons and bash the garlic
4) Drizzle some olive oil into a large roasting tin (you might need 2 depending on size)
5) Add all the chopped vegetables, lemons and cooked potatoes to the tin
6) Drizzle more olive oil over and mix, making sure everything is coated
7) Add the bashed garlic, sprigs of rosemary, salt and peppercorns
8) Chop the Quorn® Sausages in half and place on top of the vegetables
9) Drizzle balsamic vinegar over everything
10) Roast in the oven for around 30 mins or until the veg is soft and cooked through
Fee x