Page 293 - CMC Recipe Book

CMC
Recipe - Roasted Vegetables Category - Potatoes/Vegetables/Salads
30 - 50 mins Gas 3/170°C
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesame
Soya
SD
Primary Portions
20
Senior Portions
15
Preparation Time
20 mins
Cooking Time Cooking Temp
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Onion
3
Red Pepper
3
Yellow Pepper
3
Green Pepper
3
Aubergine
2
Courgette
3
Vegetable Oil
75ml
Mixed Herbs
3g
Salt & Pepper
3g
Total
Portion Cost
Method
Peel and chop the onions into wedges (8 out of 1 onion).
Cut the peppers into rough shapes.
Cut the courgettes in half lengthways and then into half moon shapes.
Dice the aubergine to the size of your thumb nail.
Mix all the vegetables into a bowl and coat with the oil, mixed herbs and salt and pepper.
Place onto an ovenproof tray and roast in the oven Gas 3/170°C for approximately 15-20 minutes, or until nicely coloured and cooked through.