Ingredients

The following ingredients have 4 Servings
  • 3.333 cups waxy potatoes (halved)
  • 1 small Hokkaido pumpkin (cut into pieces)
  • 2 parsley (cut into pieces)
  • 6 Tbsps Oil
  • 4 scallions (cut into pieces)
  • 2 onions (halved)
  • 1 red pepper (sliced)
  • 0.5 bunch rosemary

Instruction

  • Blanch the potatoes for 12-15 minutes and the pumpkin and Hamburg parsley for 6 minutes. Drain, quench in iced water and pat dry on kitchen towel.
  • Heat half the oil in the roasting dish on the hob and fry the vegetables for 5 minutes. Add the rosemary and season with salt and ground black pepper.
  • Grill for 10-15 minutes and drizzle with the remaining oil, turning occasionally. Serve hot.