Roasted Vegetables –

Ingredients

• 300g butternut squash, peeled and cut into 3cm chunks
• 300g courgettes, cut on slant into 1.5cm slices
• 100g thick asparagus tips
• 2 red pepper, deseeded and cut into thick slices
• 2 small red onions, peeled and halved
• 2 garlic cloves, peeled and crushed
• 2 tbsp olive oil
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 4 tomatoes
• Salt and freshly ground black pepper to taste
• 10.5oz butternut squash, peeled and cut into 3cm chunks
• 10.5oz courgettes, cut on slant into 1.5cm slices
• 3.5oz thick asparagus tips
• Step 1 Insert cooking pot in unit and close lid. Select ROAST , set temperature to 180 ° C , and set time to 2 0 minutes. Select START/STOP to begin preheating.
• Step 3 When the unit beeps to signify it has preheated, place coated vegetables in cooking pot . Close lid and cook for 2 0 minutes.
• Step 4 After 10 minutes, stir vegetables . Add tomatoes . Close lid to continue cooking for 10 minutes.
• Step 5 When cooking is complete , serve immediately.