ROUND RED VEGETABLE RECIPES

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EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES



Epic roasted vegetables recipe | Jamie Oliver recipes image

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 14

2 red peppers
1 red onion
1 butternut squash
6 baby leeks
4 courgettes different colours if possible
1 aubergine
2 tomatoes
6 cloves garlic
1 tablespoon coriander seeds
sea salt
freshly ground black pepper
1 small bunch fresh rosemary
1 small bunch fresh thyme
olive oil

Steps:

    1. To prepare your vegetables:
    2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
    3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
    4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
    5. Jamie's top tips:
    6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
    7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
    8. You can also make this ahead of time and eat it cold – it’s just as delicious!

Nutrition Facts : Calories 94 calories, FatContent 3 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.33 g salt, FiberContent 4 g fibre

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES



Epic roasted vegetables recipe | Jamie Oliver recipes image

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 14

2 red peppers
1 red onion
1 butternut squash
6 baby leeks
4 courgettes different colours if possible
1 aubergine
2 tomatoes
6 cloves garlic
1 tablespoon coriander seeds
sea salt
freshly ground black pepper
1 small bunch fresh rosemary
1 small bunch fresh thyme
olive oil

Steps:

    1. To prepare your vegetables:
    2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
    3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
    4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
    5. Jamie's top tips:
    6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
    7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
    8. You can also make this ahead of time and eat it cold – it’s just as delicious!

Nutrition Facts : Calories 94 calories, FatContent 3 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.33 g salt, FiberContent 4 g fibre

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SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES ...
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Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
    1. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
    2. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
    3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
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    6. Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
    7. Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
    8. Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.
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While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York
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EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES
These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 94 calories per serving
    1. To prepare your vegetables:
    2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
    3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
    4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
    5. Jamie's top tips:
    6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
    7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
    8. You can also make this ahead of time and eat it cold – it’s just as delicious!
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