An idea for vege whenever I serve western. Otherwise it is always salad.
Roasted Vegetables with cheese
Parboil potatoes and carrot till slightly soft
Sauce
olive oil
1 small onion chopped
2 cloves garlic crushed
400 g chopped tomatoes
1 tbsp tomato puree
1 tsp herbs
Simmer till thick
Carrots, potatoes, peppers, eggplants
onions , garlic, salt pepper
Roast on baking sheet with oil for 20 mins
Sauce at bottom, vege topped with cheese. Bake at 230 celcius till cheese melted
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