Tray of grilled vegetables
Prep Time
Cooking Mode
12 fingerling potatoes (three colours), cut into wedges
4 small carrots
8 Brussels sprouts, halved
2 small zucchinis, sliced into rounds
6 cauliflower florets
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. herbes de Provence
6 slices smoked prosciutto, cut in half lengthwise
6 large asparagus spears, trimmed and halved
12 fingerling potatoes (three colours), cut into wedges
4 small carrots
8 Brussels sprouts, halved
2 small zucchinis, sliced into rounds
6 cauliflower florets
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. herbes de Provence
6 slices smoked prosciutto, cut in half lengthwise
6 large asparagus spears, trimmed and halved
Directions
1Preheat oven to 190°C (375°F).
2Blanch the potatoes, carrots, and Brussels sprouts for 4 minutes in a saucepan of boiling water. Drain and rinse under cold water. In a bowl, mix together all the vegetables except the asparagus with the oil and herbs.
3Roll the halved prosciutto slices around the halved asparagus spears.
4Spread out the vegetables and prosciutto-wrapped asparagus on a parchment-lined baking sheet and bake 25 to 30 minutes.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note