Ingredients
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VegetablesAny veg you love
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Knorr Vegetable Stock Pot
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Lemon juice1 lemon
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1/2 cup Honey
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2 tbsp Balsamic vinegar
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1/2 cup Olive oil
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Black Pepper
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ThymeFew sprigs
As the countdown to Christmas begins, it’s time to bring out my best, fool-proof recipes as I get ready for my favourite time of the year. I created this recipe by chance and thankfully I was taking pictures in the process, as I would have forgotten what I mixed in, in the heat of the moment! I love vinaigrettes and this recipe is a sure way to get all the family to eat their greens.
You can prepare these beforehand and them heat them in the oven before serving. Enjoy!
Steps
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1
Done
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Start by cutting all the veggies in similar sizes. It’s important to sort vegetables according to groups – the length of time it takes for those vegetables to cook. |
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2
Done
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To make the dressing, I start by melting the Knorr Vegetable Stock Pot with a little hot water. I then add the rest of the ingredients and whisk together. |
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3
Done
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I then lay all veggies on pan lined with baking paper and pour over the dressing evenly. |
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4
Done
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I set the oven on the grill & fan setting. If you don’t have such setting, I suggest you bake on the fan setting for 30 minutes and grill for the rest. I like to get them a little burnt for that charred taste. Enjoy! |
