Vegetables from the roasting pan

Name: Vegetables from the roasting pan
Yield: 2
Ingredients: 1 Yellow bell pepper; 1 Red bell pepper; 1.5 dl White wine; 150 g Carrots; 2 clove Garlic; 2 Bay leaves; 2 stems Rosemary; 200 g Cherry tomatoes; 250 g Cauliflower; 3 stems Parsley; 4 tbsp Olive oil; 4 stems Thyme

Sides

Cook time: 0 min.
Servings: 2

Ingredients for Vegetables from the roasting pan

1		Yellow bell pepper
1		Red bell pepper
1.5	dl	White wine
150	g	Carrots
2	clove	Garlic
2		Bay leaves
2	stems	Rosemary
200	g	Cherry tomatoes
250	g	Cauliflower
3	stems	Parsley
4	tbsp	Olive oil
4	stems	Thyme

Instructions for Vegetables from the roasting pan

To prepare the Vegetables from the roasting pan recipe, please follow these instructions:

Blom cabbage shared in bouquets. The carrots peeled and cut into thick strips. The kernels are removed from the peppers, which cut into district and then in 3 cm large pieces. Individual cloves garlic cut into fine slices.
The vegetables are added on a plate with Rosemary, parsley, thyme and laubærbladene and then seasoned with salt and pepper.
The vegetables are mixed with 1 ½ dl white wine and 4 tablespoons olive oil.
They bake in the preheated oven at 200 degrees on the second Groove from bottom of 20-25 minutes. The cherry tomatoes are added in after 15 minutes.

Tips:
Preparation: 50 min. per portion: 6 g protein, 21 g fat, 14 g kulh. = 283 kcal (1186 kJ)

Vegetables from the roasting pan

Ingredients for Vegetables from the roasting pan

Instructions for Vegetables from the roasting pan

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