Along with unpeeled
garlic cloves, bake skin side up in a 160C
oven for 20 minutes, before turning up to 190C for 5 minutes to crisp the skin.
These dill & chive potatoes are roasted
along with garlic, chives, and shallots until the potatoes have reached a creamy softness; it's a simple recipe that requires a bit of prep before and then letting them absorb the spices and roast in the
oven until tender.
Method: Pre heat the
oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste
along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil,
garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat
with the potatoes and then zucchini until the dish is covered, sprinkling the cheese
along the way