Southern Grill Roast Veggie Bake
Servings 6
Total Time 1 hour COOK MODE
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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 Hinds Spices Southern Grill All in One Seasoning
- 2 Tbsp olive oil
- Salt and Hinds Spices Pure Black Pepper
- 1 cup(s) cream
- 500g baby spinach
- 100g grated parmesan
METHOD
- Preheat the oven to 180°c.
- 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.
- 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.
- Remove from the oven. Serve hot.
