VEGETABLE BAKE RECIPES RECIPES

VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES

Vegetable bake recipe | Jamie Oliver vegan recipes image

This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 11

Ingredients

150 ml extra-virgin olive oil plus extra if needed
1 large aubergine
1 large onion
3 cloves of garlic
800 g large potatoes
6 medium tomatoes
12 cherry tomatoes
5 courgettes
300 g tomato passata
1 tablespoon dried oregano
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

1. Preheat the oven to 220°C/425°F/gas 7.
2. Halve the aubergine lengthways and thickly slice.
3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

Nutrition Facts : Calories 379 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 7.5 g protein, CarbohydrateContent 32.5 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

VEGETABLE BAKE RECIPE | JAMIE OLIVER TRAYBAKE RECIPES

Vegetable bake recipe | Jamie Oliver traybake recipes image

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

Ingredients

800 g mixed root veg (potatoes, carrots, parsnips, beetroots)
2 red peppers
1 small broccoli or cauliflower
olive oil
250 g halloumi cheese
1 courgette (or 1 cucumber, 2 carrots or 2 beetroots)
1 large eating apple
100 g lamb's lettuce or spinach
4 tablespoons quality green pesto

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
3. 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.
4. 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.
5. 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.
6. 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

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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

1. Preheat the oven to 180C/350F/gas 4.
2. On a chopping board, cut the aubergines in half lengthways.
3. Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
4. Drizzle with 2 tablespoons olive oil, then toss to coat.
5. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
6. Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
7. Peel and roughly chop the garlic, then place in a food processor.
8. Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
9. Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
10. Secure the lid and blitz to a nice thick dip.
11. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
12. Transfer to a bowl, to serve.

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