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Ingredients 8 items

  • 600 g pumpkin, peeled and diced
  • 600 g baby zucchini, cut into cubes
  • Pinch of ground black pepper to taste
  • Pinch of dried oregano
  • 2 tablespoons olive oil
  • 1 tablespoon pine seeds
  • 75 g fresh cheese
  • 2 cubes MAGGI Vegetable Stock

How to prepare

  1. Place the pumpkin and baby marrow cubes in a roasting tray; sprinkle them with generous pinches of black pepper and oregano. Roast in a preheated oven at 150 °C for around 50 minutes.
  2. Once the vegetables are cooked, place a large, heavy-based non-stick frying pan or wok on a medium heat with the oil. Put the pine nuts until golden in color, and then add the roasted vegetables with the cheese and the MAGGI Vegetable Stock. Cook them for 4 minutes until the cheese starts to melt. Serve straight away with hot toasted bread.

Nutritional informations

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