VEGETABLE TRAY DIP RECIPES

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BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES



Baba ganoush | Vegetable recipes | Jamie Oliver recipes image

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.

Yield 10

Number Of Ingredients 8

3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
½ teaspoon chilli powder optional
1 teaspoon cumin
extra virgin olive oil
2 lemons

Steps:

    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.

Nutrition Facts : Calories 64 calories, FatContent 6.2 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 1.4 g fibre

MEDITERRANEAN CHICKEN TRAY BAKE RECIPE | BBC GOOD FOOD



Mediterranean chicken tray bake recipe | BBC Good Food image

A colourful all-in-one bake bursting with summer flavour

Provided by Good Food team

Categories     Dinner, Main course

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield Serves 4

Number Of Ingredients 7

2 red peppers , deseeded and cut into chunks
1 red onion , cut into wedges
2 tsp olive oil
4 skin-on chicken breasts
½ x 150g pack full-fat garlic & herb soft cheese
200g pack cherry tomatoes
handful black olives

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the peppers and onion on a big baking tray with half the oil. Transfer to the oven and cook on the top shelf for 10 mins.
  • Meanwhile, carefully make a pocket between the skin and the flesh of each chicken breast, but don’t pull off the skin completely. Push equal amounts of cheese under the skin, smooth the skin back down, brush it with the rest of the oil, season, then add to the tray along with the tomatoes and olives. Return to the oven and cook for 25-30 mins more until the chicken is golden and cooked. Serve with baked potatoes, if you like.

Nutrition Facts : Calories 401 calories, FatContent 21 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 45 grams protein, SodiumContent 0.63 milligram of sodium

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