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Sweet-Sour Roasted Mediterranean Vegetables

Sweet-Sour Roasted Mediterranean Vegetables

Prep

20 min

Bake

25-30 mins

Serves

4-6

Difficulty

Medium
Sweet-Sour Roasted Mediterranean Vegetables

About

These colourful cane sugar-glazed vegetables with their sweet and piquant dressing are excellent served with bruschetta, or served as an accompaniment to grilled meat or fish.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 230°C/Fan210°C, 450°F, Gas Mark 8.

Step 2

Combine all the vegetables and the garlic in a large roasting tin.

Step 3

In a small bowl whisk together the oil, vinegar, Tate & Lyle Light Soft Brown Sugar, thyme and some salt and pepper. Drizzle over the vegetables and toss so they are all lightly coated in the mixture.

Step 4

Roast on the middle shelf of the oven for 25-30 minutes, turning once halfway through, until cooked and tender. Serve.

Ingredients – 11 items

Serving

1

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

3 tbsp

Orange pepper

(quartered & deseeded)

1
Red peppers

Red pepper

(quartered & deseeded)

1

Yellow pepper

(quartered & deseeded)

1
Red-onion

Red onion

Medium (peeled & quartered through the root)

2
Courgettes

Courgettes

(trimmed & cut into chunks)

2
Garlic

Garlic clove

Large (peeled)

8
Olive-oil

Olive oil

Virgin

4 tbsp

Red wine vinegar

4 tbsp
Thyme

Thyme leaves

1 tbsp

Salt and freshly ground black pepper

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Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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