Southern Grill Roast Veggie Bake
Servings 6
Total Time 1 hour COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
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
- 500 g baby spinach
- 100 g 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.
