Anchovy and herb roasted vegetables

I LOVE anchovies! I recently discovered the joy of adding them to roast vegetables and haven’t looked back.

Basically you get some anchovies (in oil), garlic, olive oil, balsamic and fresh herbs such as rosemary.

Smoosh it all up and a little salt (not too much as the anchovies are already pretty salty) and pepper to taste.

Pour the mixture over raw/parboiled veges such as potatoes, pumpkin, eggplant, zuuchini etc. Bake until cooked and sticky. Yum!

One thought on “Anchovy and herb roasted vegetables

  1. Pingback: Low(er)-carb veal schnitzel | Scoff & Quaff

Leave happy thoughts or clever questions below!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s