A simple and easy side dish that uses Spinneys ready to roast vegetables
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 452 |
| Fat | 35.8g |
| Saturates | 7.6g |
| Protein | 10.6g |
| Carbs | 24.9g |
| Sugars | 8.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6.
2
Spread the vegetables in an even layer on a baking sheet and drizzle with 2 tbsp olive oil. Season with salt and pepper. Toss to coat the vegetables evenly. Roast for 15-20 minutes, or until they are tender and lightly caramelised.
3
Meanwhile, chop the fresh herbs. Combine the breadcrumbs, olive oil, cheese and herbs to make the gratin topping.
4
Remove the roasted veggies from the oven and sprinkle over the breadcrumb mixture. Turn the oven to grill and place the baking sheet back in the oven. Grill for 2-3 minutes, or until the topping is golden and crispy.
5
Serve immediately.
