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Baked Honeyed Vegetables  Veg  HT  ACC  55mins



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



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




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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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