Mixed Vegetables with Fresh Herbs


  • 300 g broccoli
  • 300 g cauliflower
  • 2 carrots
  • 2 potatoes
  • 200 g mushrooms

For the top

  • ¼ bunch of parsley
  • 2~3 sprigs of fresh rosemary
  • 2~3 sprigs of fresh thyme
  • 2~3 sprigs of fresh basil
  • 2 spoonful butter
  • 2 cloves of crushed garlic
  • Salt
  • Black pepper
  • 2 tablespoons of parmesan cheese


Cut the broccoli and cauliflower into tiny florets and wash them. Slice the carrots obliquely after peeling off the skin (you can also use mussels).

After peeling the potatoes, cut them into cubes. Wash the mushrooms and cut off the stems. Finely chop all the greens for the topping.

Mix all ingredients except Parmesan cheese in a deep bowl. Grease the baking dish. Arrange the vegetables randomly in the baking dish.

Place the buttery herb mixture piece by piece over the vegetables. Cover the baking dish with parchment paper.

Bake in a preheated oven at 180 degrees for 15 minutes. Remove the greaseproof paper from the baking dish and cook for another 5-6 minutes.

Sprinkle parmesan cheese close to taking it out of the oven and return it to the oven. Remove from the oven after 2 minutes and serve hot.

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