Roasted vegetables

Roasted Vegetables

Serves 10

  • 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

To prepare your vegetables:



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.



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.



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.



Jamie's top tips:



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.



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.



You can also make this ahead of time and eat it cold – it's just as delicious!

Nutritional Information

Roasted vegetables

Bags of lovely Mediterranean flavour

More Vegetables recipes ->
0 foodies cooked this
These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
Serves 10
1h 05m
Super easy
Method

Have some fun with all the veggies you have left in your garden or in fridge. Make sure your oven is super hot and you'll have a delicious dish to serve with a roast or any main dish. The recipe serves 10 so you'll have leftovers for the next day.

To prepare your vegetables:

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.

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.

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.

Jamie's top tips:

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.

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.

You can also make this ahead of time and eat it cold – it's just as delicious!

Nutritional Information Amount per serving:
  • Calories 263 13%
  • Carbs 33.4g 13%
  • Sugar 24.9g 28%
  • Fat 7.5g 11%
  • Saturates 1.1g 6%
  • Protein 6.6g 15%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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