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عالمي Second course

Oven Roasted Garden Vegetables

0
20 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 Medium
Eggplant, peeled and diced
2 Mediums
red bell pepper, cut into quarters
1 Medium
Onions, finely chopped
3 Cloves
Garlic, finely chopped
1 tbsp
Olive oil
2 cubes
MAGGI® Chicken Bouillon with Natural Herbs

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Nutrition Value

Energy
70.81 kcal
Protein
1.97 g
Carbohydrates
9.68 g
Fats
2.82 g
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
0 Min
In a large bowl, mix all the vegetable together, drizzle olive oil and crumble MAGGI® Chicken Stock with Natural Herbs over and mix to coat all the vegetable.
Step 2
0 Min
Gently transfer the vegetables on to a lined oven tray and spread evenly.
Step 3
0 Min
Roast in a preheated oven at 200°C for 20 mins until vegetables are tender. Remove from oven and serve warm or cold.
Oven Roasted Garden Vegetables

Step 1 of 3

In a large bowl, mix all the vegetable together, drizzle olive oil and crumble MAGGI® Chicken Stock with Natural Herbs over and mix to coat all the vegetable.

Oven Roasted Garden Vegetables

Step 2 of 3

Gently transfer the vegetables on to a lined oven tray and spread evenly.

Oven Roasted Garden Vegetables

Step 3 of 3

Roast in a preheated oven at 200°C for 20 mins until vegetables are tender. Remove from oven and serve warm or cold.

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