Roasted Spring Vegetables

Ingredients

• 300 g waxy potatoes
• Salt
• 1 romaine lettuce head
• 150 g broad beans
• 5 radishes
• 150 g Carrots
• 100 g green peas
• 100 g thick beans (pulped)
• 2 tbsp olive oil
• 2 tbsp sliced basil
• pepper (ground)
• 350 ml vegetable broth

Instructions

1. 1.

   Wash the potatoes and parboil in salted water for 15 minutes. Drain and cool. Cut lengthwise into quarters or strips.

2. 2.

   Wash, trim and cut the romaine lettuce lengthwise into strips. Wash and trim the beans. Wash, trim and slice the radishes thinly. Peel the carrots and cut diagonally into slices. Rinse peas and beans in a sieve and drain well.

3. 3.

   Heat oil in a large skillet and sauté the vegetables for about 2 minutes while turning them. Stir in basil, pour in broth, season with salt and pepper, cover and cook over medium heat for about 10 minutes. Arrange the cooked vegetables in a baking dish and serve sprinkled with extra pepper.