Roasted Vegetable Provencale
Ingredients
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1 yellow pepper, diced
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1 red pepper, diced
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1 large onion, cut into large chunks
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1 courgette, cut into thick slices
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3 tomatoes, quartered
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50 gram (2 ounce) cashew nuts
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1 tablespoons Herbes de Provence
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2 tablespoons olive oil
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 2 Place all the vegetables in a large bowl. Stir in the nuts, Herbes de Provence and oil. Transfer to a roasting tin and bake for 30 minutes, turning half way through.
- 3 Delicious served hot or cold as a salad.