| Cook Time | 60 minutes |
| Servings |
Ingredients
- 950 gram Squash 3 pieces of medium size
- 650 gram Potato young, 5 PCs medium size
- 190 gram Carrot young, 1 PC., large
- 6 tablespoons Vegetable oil
- Black pepper to taste
- 1 teaspoon Paprika sweet
- 1 teaspoon Basil
- 1 teaspoon Oregano
- 3 teaspoons Mustard French, with grains
- 2 cloves Garlic
- 150 gram Hard cheese
- Salt to taste
- 5 twigs Greens
Ingredients
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Instructions
- Clean and wash the young vegetables. Cut into circles and place in a deep bowl.
- For a flavorful dressing, mix vegetable oil, black pepper, Basil, oregano, paprika in a bowl, add French mustard and crushed garlic.
- Season the vegetables in a bowl with salt and mix. Pour in the fragrant dressing, carefully and carefully move. Leave to infuse for 30-40 minutes.
- Put the vegetables in a baking dish, pour the remaining dressing.
- Cover the form with foil (the size of my form is 18 cm x 25 cm) and send it to the oven preheated to 190 degrees for 35-40 minutes (carefully check the readiness of the vegetables in the process).
- Then remove the form with vegetables from the oven, carefully remove the foil and sprinkle the top with grated cheese.
- Again send in the oven for 5-7 minutes until the cheese melts and a light Golden crust. Remove from the oven and sprinkle with chopped herbs.
- Enjoy your meal!
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