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RECIPES
Serves
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 parsnip, sliced
75g red onion, chopped
175g courgette, sliced
125g carrot, sliced
125g asparagus, cut into 3cm lengths
60ml (4 tbsp) extra virgin olive oil
10ml (2 tsp) all purpose seasoning
5ml (1 tsp) Italian seasoning
1 Preheat the oven to CONVECTION 230ºC.
2 Place all the ingredients in a large bowl, mix thoroughly.
3 Divide the vegetables equally between two baking trays.
4 Place one tray on the lower shelf and one tray on the
upper shelf.
5 Cook on CONVECTION 230ºC for 30 minutes.
Rotate the trays 180º after half the cooking time.
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OASTED VEGETABLES
Serv
900g red skinned potato, unpeeled & washed
150g red onion, coarsely chopped
50g vegetable oil
30ml (2 tbsp) fresh rosemary, chopped
4 cloves garlic, finely chopped (see tip, page 60)
salt & pepper to taste
50g parmesan cheese freshly grated or shredded
1 Preheat the oven to CONVECTION 250ºC.
2 Cut the potato into approx. 3cm pieces.
Put the potato, onion, oil, rosemary, garlic, salt and
pepper in a large bowl and stir to coat.
3 Turn out into a greased 25cm (10”) flan dish and
arrange in a single layer.
4 Place on the low rack and cook on DUAL
CONVECTION, 250ºC, 30% for 25 minutes.
5 Turn the potatoes over and sprinkle with the cheese.
6 Return to the oven and cook on DUAL
CONVECTION, 250ºC, 30% for a further 10 minutes.
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ARMESAN POTATOES
Serves
4 beef tomatoes
125g dried white, long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g mozzarella cheese, chopped
15ml (1 tbsp) fresh oregano, chopped to garnish
1 Slice the top off each tomato and scoop out the flesh
into a bowl, stir in the rice, ham, peas, oregano, salt
and pepper.
2 Fill each tomato shell with the rice mixture and place
in a large flan dish. Sprinkle generously with the
mozzarella cheese and oregano.
3 Place the on the low rack, cook on DUAL GRILL, 50%
for 10 minutes until the tomatoes are tender and the
cheese is brown and crispy.
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TUFFED TOMATOES
p73_cre 8/28/06 1:53:24 PMp73_cre 8/28/06 1:53:24 PM