date:May 28, 2014
ke in preheated oven for 10 minutes or until golden brown and cooked through. Remove from oven.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek and cook, stirring, for 5 minutes or until soft. Add the broccoli, zucchini, potato and stock and bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until vegetables are just tender. Remove from heat and set aside for 10 minutes to cool slightly.
3. Transfer broccoli mixture to the jug