Ingredients
Method
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Baby carrots, peeled and trimmed 500 g
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Cauliflower, cut in florets 500 g
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Asparagus spears, halved 200 g
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Broccolini, chopped 200 g
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Cherry Tomatoes 200 g
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Oil 20 ml
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Chicken marylands 10 x
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Spring Vegetable Sauce
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Water 400 ml
Preparation
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Method
- Drizzle vegetables with oil and roast in oven for 25 minutes at 170 degree Celsius. Keep warm.
- Meanwhile, heat a little extra oil in a large frying pan and brown chicken marylands. Finish cooking in the oven at 170 degree Celsius until cooked through.
- In a saucepan bring water and CONTINENTAL Professional Gluten Free Spring Vegetable Soup Mix to boil, stirring continuously. Simmer for 10 minutes.
- Serve baked vegetables with chicken marylands and spring vegetable sauce.
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Serving Suggestion
- Fresh garden salad.
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Tip
- Add cheese to the vegetable bake if desired.
