Roast Vegetables And Yorkshire Pudding With Herb Gravy Recipe

About this recipe

A hearty vegetarian dinner featuring roasted seasonal vegetables, golden Yorkshire puddings, and a rich herb-infused gravy. Perfect for a comforting evening meal.

Ingredients

• 30G Primi Piatti Thyme Flakes
• 500 g Spt Frozen Mixed Vegetables
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Organigram Chia Seeds
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 kg Akar Powder Salt
• 1 Unit Cj Korean Pancake Flour Mix
• 500 ml Amul Taaza Milky Milk
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 5Ltr Vittorio Pomace Olive Oil
• 80 g Knorr Vegetables Stock Cubes
• 100 g Everest White Pepper

Instructions

1. 1. Heat the oven to 400°F (200°C). Toss the mixed vegetables with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Spread them on a baking tray and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
2. 2. Prepare the Yorkshire pudding batter: Sift the flour and 1/2 teaspoon salt into a large bowl. Add half the milk, then whisk until smooth. Mix in the remaining milk and let the batter rest for at least 15 minutes.
3. 3. Once the vegetables are roasted, transfer them to a warmed plate and cover with foil to keep warm. Increase the oven temperature to 450°F (230°C). Add 1 teaspoon of vegetable oil to each section of a 12-hole Yorkshire pudding tray (or muffin tray) and place it in the oven until the oil is very hot, almost smoking.
4. 4. Whisk the pudding batter again and carefully ladle it into the hot tray, filling each section three-quarters full. The batter should sizzle as it hits the oil. Immediately return the tray to the oven and bake for 12-20 minutes, or until the puddings are well risen, golden brown, and crisp. Avoid opening the oven door during baking.
5. 5. To make the gravy, heat 1 tablespoon of olive oil in a pan over medium heat. Add the thyme, minced garlic, and chopped tomatoes. Cook for 4-5 minutes until softened. Use a potato masher to squash the tomatoes, then add the vegetable stock. Simmer for about 10 minutes until reduced by half. Adjust the seasoning as needed.
6. 6. Serve the roasted vegetables alongside the Yorkshire puddings, with the herb gravy drizzled over the top or served on the side.