Cook 45 mins
Roasted Vegetable Provencale
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 large onion, cut into large chunks
- 1 courgette, cut into thick slices
- 3 tomatoes, quartered
- 50g (2oz) cashew nuts
- 1 tbs Schwartz Herbes de Provence
- 2 tbs olive oil
STEP 1Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
STEP 2Place all the vegetables in a large bowl. Stir in the nuts, Herbes de Provence and oil. Transfer to a roasting tin and bake for 30 minutes, turning half way through.
STEP 3Delicious served hot or cold as a salad.