Dinner Dash: Roast fondue vegetables
All you need for a quick and easy dinner
Ingredients 750g pack oven-ready roasting vegetables + 200g button mushrooms + 3 cloves garlic + 45ml (3 tbsp) olive oil + 3 sprigs fresh thyme + salt and pepper + 1 punnet cocktail tomatoes + 125ml ( cup) white wine + 175g raclette, fontina or cheddar cheese, grated + 10ml (2 tsp) cornflour mixed with 20ml (4 tsp) water
Method Toss the vegetables, mushrooms, garlic, oil, thyme and seasoning together in a roasting pan. Roast at 200°C for 20 minutes. Place the tomatoes on top and roast for another 20-30 minutes. Bring the wine to the boil in a saucepan. Remove from heat and stir in cheese and cornflour. Cook over low heat, stirring until smooth. Remove the thyme stalks, pour over the sauce and serve with crusty bread.