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Roasted Spring Vegetables with Herb Sauce
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Roasted Spring Vegetables with Herb Sauce
Serves: 3
Ingredients
- 2 heads of fennels
- 2 red onions
- 1 large butternut squash
- 300g courgettes
- 2 tbsp Meridian Organic Extra Virgin Olive Oil
- 2 cloves garlic
- Salt
- Pepper
- Sauce
- 2 tbsp fresh coriander
- 2 tbsp fresh parsley
- The juice of ½ a lemon
- 200g Yeo Valley Organic Healthy Crème Fraîche
Method
- Thickly slice 2 heads of fennel. Peel and cut 2 red onions into wedges. Peel and deseed 1 large butternut squash, then cut into 3 cm chunks. Halve 300g courgettes lengthwise. Toss the vegetables in a roasting tin with 2 tbsp Meridian Organic Extra Virgin Olive Oil, 2 chopped cloves of garlic, salt and pepper. Roast for 25-30 minutes in a preheated oven at 200 ° C, gas mark 6, until the vegetables are brown and tender.
- Before serving, warm 2 tbsp each chopped fresh coriander and parsley, juice of ½ lemon, a 200g pot Yeo Valley Organic Healthy Crème Fraîche, and salt and pepper. Serve the vegetables with sauce drizzled over the top.
Comments
This recipe was first published in Tue May 01 01:00:00 BST 2001.
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