Search


	Podcast:		Recipe for the day
	Episode:		Roasted Vegetable Bake
	Category:		Arts
	Duration:
	Publish Date:		2017-11-16 10:01:27
	Description:		Roasted Vegetable Bake 1 red and 1 yellow pepper 1 large red onion cut large 2 medium courgettes cut into 1 - 2 cm pieces 100 g mushrooms halved 1/2 aubergine, cubed into largish pieces 10 cherry tomatoes 3 - 4 tablespoons of oil 1 teaspoon fresh thyme leaves Salt and pepper Rub the oil over the vegetables in a roasting tin and season with salt and pepper, sprinkle over the thyme. Bake at 19f C, 375 F, Gas 5 for 25 minutes For the sauce: 500 ml passata 1/2 teaspoon oregano 2 crushed and chopped garlic cloves 1 tablespoons fresh parsley Pop into a saucepan and simmer for 5 minutes. Scrape the cooked vegetables into the sauce, and simmer for 10 minutes Cook 350 - 400 g pasta in the normal way. Drain and place in the pan and mix well Place into a roasting tin Combine 300 g creme fraiche with 150 g cheddar and spoon over the pasts / sauce Grate 50 g Parmesan to cover the top and add some pieces of sundries tomato Bake for about 20 minutes at 190 C, 375 F, Gas 5 Completely wonderful! You can use new potatoes instead of the pasta, or add some meat or fish - it’s up to you!
	Total Play:		0

Some more Podcasts by Paul Peacock

80+ Episodes

An Hour in t .. 30+ 5