INGREDIENTS:

• A variety of organic seasonal vegetables
• Beetroot
• Young carrots 
• Leeks
• Butternut
• Parsnips
• Red onion
• Balsamic vinegar 
• Olive oil 
• Fresh coriander 
• Za’atar (mix of Lebanese spices based on sesame, marjoram, sumac, coriander and thyme) 

INSTRUCTIONS:

1. Preheat the oven to 180°C on rotating heat. 

2. Wash the vegetables and brush them if necessary. If you use organic vegetables, you don't need to peel them. Remove the green from the carrots.

3. Cut the long vegetables in half lengthwise, cut the onions and beets in quarters.

4. In a large bowl, mix the vegetables with 3 tbsp olive oil, 2 tbsp balsamic vinegar and 1 tbsp Za'atar. Then place them on a large baking paper-lined tray or a large terracotta dish. 

5. Cook for 15 minutes, then turn the vegetables over. Continue cooking until the vegetables are lightly browned and tender. 

6. Cover with fresh herbs and GR'EAT Provence.

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

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