Roast fondue vegetables

17 April 2014 - 09:54 By Food Weekly
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Healthy and hearty vegetable meal.

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 together the vegetables, mushrooms, garlic, oil, thyme and seasoning in a roasting pan.

Roast at 200C 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.

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