Roasted Baby Marrow with Pumpkin and Cheese

Place the pumpkin and baby marrow cubes on a roasting tray, then sprinkle with generous pinches of black pepper and oregano. Roast in a preheated oven at 150°C for around 50 mins.

Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on medium heat with the oil. Roast the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI® Vegetable Bouillon.Cook them for 4 mins until the cheese starts to melt. Serve straight away with hot toasted bread.

Serve.