Name: Baked veggie hash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 300g sweet potato, cut into 3 cm pieces; 1/2 small cauliflower, cut into florets; 1 zucchini, sliced; 250g potato, cut into 2cm pieces; 1 brown onion, cut into wedges; 400g pumpkin, peeled, cut into 3cm pieces; 1 tsp finely chopped rosemary leaves; 18.20 gm olive oil; 255.00 gm chicken style liquid stock; 62.50 ml grated parmesan cheese; 62.50 ml grated cheddar; Fresh basil leaves, to serve; Truss tomatoes, to serve; Rye bread, to serve

Baked veggie hash

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Boost your family's health with this delicious veggie-packed side dish.

Ingredients:

300g sweet potato, cut into 3 cm pieces
1/2 small cauliflower, cut into florets
1 zucchini, sliced
250g potato, cut into 2cm pieces
1 brown onion, cut into wedges
400g pumpkin, peeled, cut into 3cm pieces
1 tsp finely chopped rosemary leaves
255.00 gm chicken style liquid stock
62.50 ml grated parmesan cheese
62.50 ml grated cheddar
Fresh basil leaves, to serve
Truss tomatoes, to serve
Rye bread, to serve

Instructions:

Preheat the oven to 220°C (200°C fan-forced).
Line a large deep oven tray with baking paper. Add vegetables, rosemary, and oil. Season, and toss to coat evenly. Pour Massel Liquid Stock Chicken Style over the vegetables. Roast for 15 minutes, then toss and continue roasting until tender, about another 15 minutes.
Mash vegetables with a fork and shape into a 20cm x 30cm rectangle. Sprinkle with mixed cheeses and roast until golden and crispy, about 10 minutes.
Top with fragrant fresh basil leaves and enjoy alongside crusty rye bread and slices of juicy truss tomatoes.

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