Roasted Vegetables
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Ambient
1 Full Tray
From Raw
Stage 1
220 °C
- Convection
- 00:08 | -
- 2
R E C I P E
| 1 | each | Courgettes |
| 1 | pcs | Asparagus Bunch |
| 1 | each | Red Pepper |
| 1 | each | Yellow Pepper |
| 2 | each | Red Onion (Small) |
| 1 | tsp | Salt |
| 1 | tsp | Pepper |
| Ingredients | ||
| Wash & dry all vegetables, peel the onion and slice into ½ inch circles, slice courgettes at an angle also ½ inch thick, deseed the peppers and slice into large pieces, cut any white stem off the base of the asparagus and discard. |
| 1. Food Preparation |
| Lightly oil & season all the vegetables, and place on to a cold griddle tray. |
| 2. Cooking Instruction |
| Serve as a side dish or as a base for any Fish or Meat also can be combined in pasta dishes with a sauce or pesto. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
