Roast Vegetables

Serves 10

Ingredients:

• olive oil

• 4 red peppers, quartered

• 3 red onions, cut into 8 pieces

• 4 carrots, peeled and cut into rounds

• 3 leeks, cut into rounds

• 5 parsnips, peeled and quartered

• 300g pumpkin, peeled and cut in 2cm pieces

• 5g rosemary leaves, chopped

• sea salt flakes

• freshly milled pepper

• 300g Barker’s Professional Thai Style Meal Base

• 100ml water

Method:

1. Pour the olive oil into a roasting pan, and heat the pan over the stove top.

2. Add the red peppers, red onion, carrots and leeks. Seal them all over in the oil.

3. Add the parsnips and pumpkin, toss them through the vegetables.

4. Fold through the rosemary leaves and season.

5. Place into a preheated 195°C oven for 40 minutes.

6. Meanwhile, in a saucepan bring the Barker’s Professional Thai Style Meal Base and water to a simmer.

7. Remove the roasting pan from the oven, pour over the sauce and place back into the oven for another 10 minutes before serving.

This Recipe Uses: