Baked Mixed Vegetables
A community recipe by Sandi66Not tested or verified by Nigella.com
Introduction
Don't be discouraged by the simple title. This recipe is great to prepare ahead of time, cooks alone with little input, is fabulous hot either alone, as a main or as a side dish, with a roast meat and is equally good cold the next day in a wrap for work or school. The colours in this recipe really make it!
Don't be discouraged by the simple title. This recipe is great to prepare ahead of time, cooks alone with little input, is fabulous hot either alone, as a main or as a side dish, with a roast meat and is equally good cold the next day in a wrap for work or school. The colours in this recipe really make it!
Ingredients
Serves: serves 6 with leftovers.
- 4 small potatoes
- 1 small pumpkin (piece)
- ½ sweet potato (kumera)
- ½ aubergine
- 1 courgette
- 1 handful button mushrooms
- ½ pepper (various colours)
- ½ red onion
- 1 clove garlic
- 1 punnet cherry tomatoes
- 250 millilitres red wine
- 1 olive oil (a drizzle)
- 1 pepper
- 1 Italian mixed herbs (sprinkling)
- 4 small potatoes
- 1 small pumpkin (piece)
- ½ sweet potato (kumera)
- ½ eggplant
- 1 zucchini
- 1 handful button mushrooms
- ½ pepper (various colours)
- ½ red onion
- 1 clove garlic
- 1 punnet cherry tomatoes
- 8⅘ fluid ounces red wine
- 1 olive oil (a drizzle)
- 1 pepper
- 1 Italian mixed herbs (sprinkling)
Method
Baked Mixed Vegetables is a community recipe submitted by Sandi66 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Beware of putting in too much of anything as it seems to grow as you chop!
Beware of putting in too much of anything as it seems to grow as you chop!
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