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Baked Honeyed Vegetables  Veg  HT  ACC  55mins

 

 

Serves 4    Hot  Vegetables Vegetarian  Alcohol  Herbs  Accompaniment  Gluten Wheat Dairy Free  Eggless

 

Ingredients

12 Small New Potatoes, halved
60ml/2fl.oz. Honey
3 tbsp Dry White Wine (check manufacture)
1 Garlic Clove, crushed
Salt and Pepper
2 teasp freshly chopped Oregano
2 Courgettes (zucchini), thickly sliced
1 Small Aubergine (eggplant) , thickly sliced
1 Red Capsicum (sweet pepper), deseeded and quartered lengthways
1 large Onion, thickly sliced

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas Mark 6. Place the potatoes in a saucepan, cover with water, bring to boil and simmer 10 minutes.

 

2. Meanwhile, place the honey, wine, garlic, salt, pepper and and oregano in a small mixing bowl and mix well. 

 

3. Drain the potatoes and place in a large bowl together with the remaining vegetables. 

 

4. Add the honey mixture and toss thoroughly.

 

5. Transfer to a shallow ovenproof dish and bake, uncovered, for  25 minutes or until tender, mixing 2 or 3 times during the cooking period. Serve immediately.

 

 

More Vegetable Accompaniment  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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