Roasted vegetables

Name: Roasted vegetables
Total time: 1 h 5 min
Yield: 10
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

Bags of lovely Mediterranean flavour

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

Serves 10

Cooks In1 hour 5 minutes

DifficultySuper easy

Vegetables Vegetable sides

Nutrition per serving

Calories 94 5%
Fat 3g 4%
Saturates 0.4g 2%
Sugars 9.4g 10%
Salt 0.33g 6%
Protein 3.8g 8%
Carbs 14g 5%
Fibre 4g -

Of an adult's reference intake

Tap For Method

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

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

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!