With vanilla yoghurt
The perfect way to use up any leftover trimmings - recipe and image from Delicious Magazine
Heat the oven to 200°C.
Place your leftover veg onto a roasting tray and drizzle with olive oil. Season to your liking and sprinkle any herbs you wish!
Place into the oven for 15 minutes to heat and crisp up the veg.
Place the brie over the roasted veg and put back into the oven for a further 5-8 minutes until melted.
Scatter the pine nuts, drizzle with cranberry sauce and serve with pesto (optional). Enjoy!