These simple pan-roasted veggies from Esperanza, Auberge Resorts Collection are a great side to any dish.
Pan-Roasted Veggies (makes 4 servings)
- 300 gr Romanesco cauliflower, florets
- 300 gr purple cauliflower, florets
- 300 gr baby bell peppers
- 300 gr brussel sprouts, cut in half
- 15 gr garlic cloves, crushed
- 50 g basil
- 50 g rosemary
- 50 g sage
- 50 g thyme
Directions: Work each vegetable separately for more precise cooking. In a mixing bowl or tray, add the desired vegetables, olive oil, crushed garlic and the herb of your choosing.
Using your hands, massage the vegetables with the garlic and herbs. Season to taste.
Bake at 180-degrees celsius until cooked.