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Roasted vegetables with prawns, butter and garlic

Main dishes
50 minutes
4 portions


  • Hortex Spring Vegetables Bouquet 1 package
  • Prawns (can be frozen) 200 g
  • Butter 60 g
  • Garlic 3 cloves
  • Lemon juice 3 teaspoons
  • Parsley a bunch
  • Salt and freshly ground pepper


Step 1

Finely chop the parsley, crush the garlic. Mix half of the parsley and garlic with the vegetables and slightly thawed prawns.

Step 2

Season with salt and pepper and lemon juice. Shape three pouches out of aluminum foil, fill them with the vegetables and prawns mixture.

Step 3

On top of each pouch, place 20g of butter, wrap and bake for about 40 minutes in an oven preheated to 180ºC. Transfer the finished dish to a serving plate and sprinkle with the remaining parsley. 

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