Veggie "Traybake"

4 servings Serving
40 MIN Duration
Intermediate Difficulty


2 packs Garden Gourmet Spinach-Cheese rondo
500 g green asparagus
400 g pumpkin (hokkaido, or butternut squash)
2 medium fennel bulbs
1 red onion
500 g mixed potatoes (truffle, roseval and baby potatoes)
olive oil for frying
salt and pepper
4 sprigs of fresh thyme and 2 tsp fennel seeds
2 tbsp pomegranate seeds
2 tbsp walnuts
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Preheat the oven to 200 ºC. Place a pan with plenty of water and a little salt to blanch the asparagus.

Cut off the "wooden" ends of the asparagus (approx. 3 cm) and blanch them in boiling water for 1 minute. Remove the asparagus from the water and pre-cook the potatoes for approx. 3 minutes. Cut the pumpkin (peeling is not necessary) fennel, and red onion into wedges. Cut / halve the potatoes in equal parts, not too large.

Divide the vegetables and potatoes over the baking tray. Drizzle with olive oil and sprinkle with salt, pepper, thyme leaves and crushed fennel seeds.

Roast the vegetables and potato for about 30 minutes until done. If necessary, toss carefully after 15 minutes.

Bake the rondos for about 12 to 14 minutes between the vegetables on the baking tray, or fry them separately for about 10 minutes in a frying pan.

Garnish with pomegranate and crushed walnuts