recipes
Parmesan roasted vegetables with crispy bacon and chive dip
2023-02-09
Ingredients
- ½ cauliflower, cut into florets
- 1 red and yellow pepper, deseeded and cut into squares
- 6 cooked baby potatoes, halved
- 150g finely grated Parmesan cheese (Zanetti)
- 1 jar vegan garlic or bacon mayonnaise (Hellmanns)
- 3 slices crispy bacon, finely chopped (remove bacon for vegetarian option)
- 1 tbsp chopped fresh chives
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Method
This recipe can also be made as a vegetarian option by removing the crispy bacon.
Place the cauliflower florets, peppers and cooked potato halves into a bowl with 2 heaped tbsp of the mayonnaise and toss around to coat all over. Next, toss in the grated Parmesan to coat all over and place onto lined baking sheets spaced apart. Place in the oven at 200°C and bake for 10-15 minutes or until the Parmesan begins to go golden and crispy. Meanwhile, make the dip by mixing together the remaining mayo, chives and crispy chopped bacon if using. And serve with the crispy Parmesan vegetables.
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