- 600.00 g Pumpkin
- 600.00 g baby marrow
- 1.00 pinch ground black pepper
- 1.00 pinch dried oregano
- 2.00 tablespoons Olive oil
- 1.00 tablespoon pine seeds
- 75.00 g Fresh cheese
- 2.00 cubes MAGGI Vegetable Stock
HOW TO PREPARE
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.
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.