DifficultyBeginnerYields6 ServingsTotal Time1 hr
PK 211028 A7RIII 09848

Ingredients

 2 red peppers, seeds removed and roughly chopped
 1 butternut, peeled and cubed
 2 sweetcorn, corn cut off the cob
 2 red onions, peeled and quartered
 3 sweet potatoes, diced
 4 sprigs of fresh thyme
 1 tbsp (15ml) Hinds Spices Southern Grill All in One Seasoning
 2 tbsp (30ml) olive oil
 Salt and Hinds Spices Pure Black Pepper
 1 cup (250ml) cream
 500 g baby spinach
 100 g grated parmesan

Method

1

1. Preheat the oven to 180°c.

2

2. Place the vegetables and thyme into a roasting dish, sprinkle over the Hinds Spices Southern Grill All in One Seasoning, and drizzle over the olive oil and season with salt and Hinds Spices Black Pepper. Toss well.

3

3. Bake for 45 minutes, remove from the oven and fold in the baby spinach, pour over the cream and sprinkle the Parmesan cheese over the vegetables. Bake for a further 15 minutes.

4

4. Remove from the oven. Serve hot.

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Ingredients

 2 red peppers, seeds removed and roughly chopped
 1 butternut, peeled and cubed
 2 sweetcorn, corn cut off the cob
 2 red onions, peeled and quartered
 3 sweet potatoes, diced
 4 sprigs of fresh thyme
 1 tbsp (15ml) Hinds Spices Southern Grill All in One Seasoning
 2 tbsp (30ml) olive oil
 Salt and Hinds Spices Pure Black Pepper
 1 cup (250ml) cream
 500 g baby spinach
 100 g grated parmesan

Directions

1

1. Preheat the oven to 180°c.

2

2. Place the vegetables and thyme into a roasting dish, sprinkle over the Hinds Spices Southern Grill All in One Seasoning, and drizzle over the olive oil and season with salt and Hinds Spices Black Pepper. Toss well.

3

3. Bake for 45 minutes, remove from the oven and fold in the baby spinach, pour over the cream and sprinkle the Parmesan cheese over the vegetables. Bake for a further 15 minutes.

4

4. Remove from the oven. Serve hot.

Southern Grill Roast Veggie Bake
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