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. Peppers cleaned and cut into 3 cm large pieces. The garlic cut into fine slices.
The vegetables are added on a plate with the herbs and seasoned with salt and pepper.
The vegetables are mixed with white wine and olive oil. They Bake at 200 degrees for 20-25 minutes. After 15 minutes added the cherry tomatoes in the dish.

Vegetables from the roasting pan

Ingredients for Vegetables from the roasting pan

Instructions for Vegetables from the roasting pan

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