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Roasted Vegetable Provencale
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Ingredients
Servings
4
8
24
48
80
100
Serves 4
2 yellow peppers, diced
2 red peppers, diced
2 large onions, cut into large chunks
2 courgettes, cut into thick slices
8 tomatoes, quatered
125 g cashew nuts
2 tbsp
5 olive oil
Procedure
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Place all the vegetables in a large bowl. Stir in the nuts, Schwartz for Chef Herbes de Provence and oil. Transfer to a roasting tin and bake for 30 minutes, turning half way through. Delicious served hot or cold as a salad.
Recipe type: Vegetables or Fruit
Cuisine: Mediterranean
Tags
Mediterranean
Mediterranean
Side Dish
Vegetables or Fruit
Easter
Summer
Winter Warmers
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