ROAST VEGETABLES

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

ROAST VEGETABLES

Preparation Time:

5 minutes

Served with:

Cooking Time :

25 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Practical Cookery, 10th Edition; page - 455.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Red onion

1

1

Peel the vegetables, cut the onion into 8 pieces, the peppers into half, de-seed

2

Red pepper

1

and cut each into approximately 4-6 even pieces. Cut the courgettes into 2 cm

3

Yellow pepper

1

x 1 cm batons.

4

Courgette 1 pc

200 gm

2

Place all vegetables into a suitable roasting dish, sprinkle with the olive oil and

5

Aubergines

150 gm

balsamic vinegar.

6

Garlic - chopped

10 gm

3

Season lightly with salt and pepper.

7

Olive oil

15 ml

4

Sprinkle with rosemary and basils.

8

Balsamic Vinegar

15 ml

5

Place in a pre-heated oven at 1800C for approx 15 minutes.

9

Fresh rosemary - chopped

2 gm

6

Serve immediately.

10

Fresh basils - chopped

2 gm

11

Black mill-pepper

2 gm

NOTE

12

Salt

2 gm

These vegetables may also be chilled and served with a salad as a starter.