Have you ever eaten Roquefort? If so, then you already know the intense, hearty taste of cheese. We take advantage of it and combine it with baked vegetables. This not only tastes fantastic, but is also really healthy! The great thing is that you can convince everyone of vegetables with our vegetables with Roquefort sauce because they taste great and are very filling!
Which baked vegetables go particularly well with the Roquefort sauce?
Since this dish tastes good in every season, feel free to keep an eye out for seasonal vegetables. In autumn, for example, it is advisable to cut pumpkin and parsnips into the oven vegetables. Cauliflower and zucchini are ready to harvest in summer. You can add mushrooms to your vegetables all year round.
We especially like to eat our baked vegetables with eggplant, broccoli, Hokkaido squash, carrots, peppers, parsnips, zucchini and onions.
Season the roasted vegetables
Since the Roquefort sauce is very flavorful and the vegetables are dipped in there when eating, we recommend seasoning it with salt, pepper and herbs from Provence. If you still would like to spice it up, we can recommend paprika powder, chili or fresh herbs.
Hearty – tasty – seasonal
Our baked vegetables with Roquefort sauce stands for itself! Although the recipe is without meat, it tastes wonderfully hearty and tasty. This is not least due to the roasted aromas that the vegetables get when they are baked in the oven. The Roquefort sauce also plays its part! Since you can change the vegetables again and again depending on the season, for example, the taste remains varied.
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Baked vegetables & sauce with Roquefort
Description
Hearty - tasty - seasonal: This is our oven-roasted vegetables with Roquefort sauce!
Ingredients
Preparation
Cut vegetables: broccoli, mushrooms, hokkaido pumpkin, cloves of garlic, carrots, peppers, zucchini, onions
First, the vegetables are washed, if necessary peeled and cut into bite-sized pieces. The vegetables come in the ovenproof form. Now take the garlic press and press the garlic over the vegetables.
Season the oven vegetables: salt, black pepper, herbs from Provence, olive oil
Now pour the olive oil over the oven vegetables. Then season with salt, black pepper and herbs from Provence.
Baking the oven vegetables: ovenproof form with the vegetables
Place the vegetables in the oven at 165 degrees Celsius for 45 minutes. Meanwhile, remove and stir the vegetables.
Preparation of the Roquefort sauce: yoghurt, sour cream, Roquefort, olive oil, clove of garlic, shallot, pepper
In the meantime you can prepare the Roquefort sauce. To do this, mash the Roquefort into very small pieces with a fork (in a bowl). Now add the yoghurt, the sour cream and a very finely chopped shallot and mix everything. Season the sauce with a little pepper and add the tablespoon of olive oil. Crush the clove with the garlic press and add it to the rest. Mix everything together again.
