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Roasted Vegetable Provencale

Number of Portions
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Ingredients:

- 2 yellow peppers, diced
- 2 red peppers, diced
- 2 large onions, cut into large chunks
- 2 courgettes, cut into thick slices
- 8 tomatoes, quatered
- 125 grams cashew nuts
- 2 tbsp Herbes de Provence
- 5 olive oil

Method:

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

Place all the vegetables in a large bowl. Stir in the nuts, Schwartz for Chef Herbes de Provence and oil. Transfer to a roasting tin and bake for 30 minutes, turning half way through. Delicious served hot or cold as a salad.