Jamie Oliver

Roasted vegetables

Bags of lovely Mediterranean flavour

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Roasted vegetables

Serves 10
Cooks In1H 5M
DifficultySuper easy
Nutrition per serving
  • Calories
    94
    5%
  • Fat
    3g
    4%
  • Saturates
    0.4g
    2%
  • Protein
    3.8g
    8%
  • Carbs
    14g
    5%
  • Sugar
    9.4g
    10%
  • Salt
    0.33g
    6%
  • Fibre
    4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    94
    5%
  • Fat
    3g
    4%
  • Saturates
    0.4g
    2%
  • Protein
    3.8g
    8%
  • Carbs
    14g
    5%
  • Sugar
    9.4g
    10%
  • Salt
    0.33g
    6%
  • Fibre
    4g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
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Method

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!

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