Oven vegetables with curry-mango dip
From now on we will enchant our vegetable recipes with our veggie seasoning salt. The fresh summer vegetables are prepared in the oven and served with lukewarm bread. There is also our mango curry spread as a dip.
35 mins
2
approx. 2 tsp Veggie Allrounder, more as needed
25 g vegan organic spread - curry mango
200 g mushrooms
100g broccoli
2 carrots
1 red onion
2 cloves of garlic
½ zucchini
100g tomatoes
1 eggplant
1 tbsp olive oil
Bread, toasted or toasted
Prepare spread according to instructions.
Preheat the oven to 180 degrees top/bottom heat and line the baking tray with baking paper.
Cut the vegetables into small pieces and spread them on the baking tray.
Drizzle with olive oil and sprinkle with the Veggie Allrounder seasoning salt.
Bake in the oven for about 45 minutes.
Roast or toast bread.
Enjoy with the dip and warm bread.
Our Easy To Mix meat and fish alternatives also go well with this.
