INGREDIENTS

for garlic and parsley sauce

250-300ml soured cream
4-6 garlic cloves (minced)
5-6 tbs fresh or frozen parsley leaves (finely chopped)
1-2 small 4g vegetable cubes or vegetable seasoning such as Vegeta or Adobo to taste (I used onion cube)

for roasted vegetables

3 courgettes / zucchinis (sliced)
3 carrots (sliced)
2 onions (cut into wedges)
2 tbs olive oil
sea salt to taste

EQUIPMENT

small whisk
non-stick roasting tray

METHOD

Combine chopped vegetables with olive oil and salt, roast in the oven preheated to 180°C (356°F) until ready. In meantime whisk together all ingredients for the sauce, store in a fridge until ready to serve on the side or over roasted vegetables.

Make enough sauce and vegetables for 4-6 servings.

• This sauce taste good also on homemade pizza or roasted veggies, such as carrots and potatoes or even as a dip for raw veggies: carrots, cauliflower, celery etc.