Recipe

Roast Veg Medley

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Roast Veg Medley

Juicy beef bangers and roast veggies, topped with za'atar spice and fresh parsley.




Ingredients to serve 2

  • 1 x beetroots – peel & dice (1cm)
  • ½ x butternut – dice, skin on (1cm)
  • 2 x courgettes – dice (½ cm)
  • ½ x onion – peel & slice (½ cm)
  • 4 x beef bangers
  • 1 tsp x za’atar
  • 5g x fresh parsley – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x beetroots – peel & dice (1cm)
  • 1 x butternut – dice, skin on (1cm)
  • 4 x courgettes – dice (½ cm)
  • 1 x onion – peel & slice (½ cm)
  • 8 x beef bangers
  • 2 tsp x za’atar
  • 10g x fresh parsley – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Veggies & bangers: Place the beetroot and butternut on the one half of a tin foil lined baking tray with a drizzle of olive oil and salt and pepper. Mix and arrange in a single layer, then roast. After 20 minutes, add the courgettes, onion and beef bangers to the other half of the baking tray with a drizzle of olive oil, salt and pepper. Mix, arrange in a single layer and roast for 20 minutes until the veggies are golden and the bangers are cooked through.

Step 3

Serve the bangers with the roast veggies topped with za’atar and fresh parsley.