JULIENNE VEGETABLE RECIPES RECIPES
VEGETABLE BAKE RECIPE | JAMIE OLIVER TRAYBAKE RECIPES
The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well as textures. We use a spiraliser to create the vegetable tangles but a julienne peeler will also do the trick.
Total Time 45 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
- Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
- Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
- Spiralise the courgette (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the courgetti and spinach.
- Mix the pesto with 2 tablespoons of oil and drizzle over to serve.
Nutrition Facts : Calories 582 calories, FatContent 39 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 24.6 g protein, CarbohydrateContent 35.5 g carbohydrate, SugarContent 20.8 g sugar, SodiumContent 2.96 g salt, FiberContent 11.1 g fibre
MISO SOUP RECIPES | JAMIE OLIVER VEGETARIAN SOUP RECIPES
Super-quick, healthy and full of flavour, this beautiful bowl of punchy broth will definitely warm you up up on a chilly day.
Total Time 20 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Pour the stock into a pan and bring to the boil.
- Peel and julienne the ginger, peel and finely slice the garlic, then deseed and chop the chilli. Add to the stock, cover and simmer for 5 minutes.
- Core and shred the cabbage. Peel and julienne the carrot, then add to the pan, cover and simmer for a further 3 to 4 minutes, or until the cabbage is wilted.
- Stir in the miso paste and a good splash of soy sauce to taste.
- Add the tofu and let it stand for a few minutes before serving.
Nutrition Facts : Calories 184 calories, FatContent 4.4 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 17.7 g carbohydrate, SugarContent 11.5 g sugar, SodiumContent 2.4 g salt, FiberContent 5.1 g fibre
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