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Ingredients

• ✓ vegetable bouillon powder
• potato
• red bell pepper
• fennel bulb
• zucchini
• garlic
• olive oil
• salt
• rosemary
• balsamic vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
3. 3 Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.

By anonymous

Ingredients

• ✓ vegetable bouillon powder
• flounder
• all-purpose flour
• bread crumb
• parsley
• egg
• sunflower oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
3. 3 Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
4. 4 Beat eggs with a fork in a third bowl.
5. 5 Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
6. 6 Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
7. 7 Drain on a paper towel-lined plate.
8. 8 Serve fillets with parsley and lemon wedges.

By Goose

Ingredients

• ✓ vegetable bouillon powder
• olive oil
• marjoram
• basil
• thyme
• rosemary
• sea salt
• paprika
• black pepper
• pork shank

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk olive oil, marjoram, basil, rosemary, thyme, sea salt, paprika, black pepper, and vegetable bouillon powder together in a bowl. Rub pork shanks with herb rub and arrange on a large baking pan.
3. 3 Roast in preheated oven until shanks are tender and outer skin is crispy, about 3 hours.

By Kevin Edwards

Ingredients

• ✓ vegetable bouillon powder
• olive oil
• onion
• butternut squash
• potato
• tomato
• celery
• carrot
• chickpea
• water
• hawaij
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
2. 2 Pour in water and bring soup to a boil, stirring occasionally. Stir in hawaij and vegetable bouillon powder. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season to taste.

By Sprice