Roasted vegetables with mozzarella

Ingredients

• 1/2 pcs Fresh pumpkin
• 2 pcs Carrots, cut in 2 cm pieces
• 2 clove Garlic
• 1/2 tbsp Provence spice mix
• 1/2 tsp Extra virgin olive oil
• 150 g Mini mozzarellas
• 1 tbsp Honey

Method

1. First, peel the pumpkin, remove the seeds and cut into small cubes. Cut the carrots into rings/half rings.
2. Mix all the vegetables, add the honey, olive oil, dried herbs, salt and pepper and mix well (ideally by hand).
3. Place the vegetables in a baking tray lined with baking paper, add the unpeeled garlic cloves to the mixture and bake at 180°C for about half an hour - or until the vegetables are completely soft and golden brown.
4. Once cooked, add the mini mozzarella cheese and chopped parsley or coriander. The cheese vegetables can be served as a side dish or as a light stand-alone dish.