Ingredients
- VegetablesAny veg you love
- Knorr Vegetable Stock Pot
- Lemon juice1 lemon
- 1/2 cup Honey
- 2 tbsp Balsamic vinegar
- 1/2 cup Olive oil
- Black Pepper
- 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
1 Done | 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. |
2 Done | 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. |
3 Done | I then lay all veggies on pan lined with baking paper and pour over the dressing evenly. |
4 Done | 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! |
