Roasted Mediterranean Vegetables with Parsley & Dill Sauce - Balance Box

Courgette

50 g

Peppers, All Types

80 g

Carrots, raw

80 g

Broccoli, boiled

50 g

Peas, frozen, boiled

30 g

Parsley, fresh

1 sprig(s)

Dill, Fresh

1 teaspoons

Vegetable Bouillon Powder

1 g

Arrowroot

1 g

New potatoes, raw

120 g

Soya Alternative to Single Cream

50 ml