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Roasted veg in a metal tray with Camembert fondue and a baguette on the side

Roasted veg with Camembert fondue

Roasted veg in a metal tray with Camembert fondue and a baguette on the side

1 hr 2 mins

Not Too Tricky

serves 6

About the recipe

Everything tastes better with oozy melted cheese, & here, humble veg sing after a gentle roast.


nutrition per serving

475

Calories


11.7g

Fat


6g

Saturates


16g

Sugars


1.7g

Salt


18.3g

Protein


74.2g

Carbs


9.8g

Fibre


of an adult’s reference intake


Recipe From

Ingredients

3 sweet potatoes (800g total)

3 mixed-colour peppers

3 cloves of garlic

olive oil

red wine vinegar

3 mixed-colour onions

250g Camembert cheese

1 French baguette

½ a bunch of basil (15g)

Top Tip

You can swap the basil for any number of soft herbs; why not try tarragon, parsley or chervil.


Method

  1. Preheat the oven to 200°C/400°F/gas 6. Scrub the sweet potatoes and slice into 1½cm-thick rounds. Deseed the peppers and slice into chunky wedges. Peel and slice the garlic. Toss it all in a large roasting tray with 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper.
  2. Halve the unpeeled onions and carefully place cut side down directly on the bars of the oven, placing the tray of veg beneath. Roast for 45 minutes.
  3. Remove the tray from the oven and use tongs to move the onions to your board, then remove the skins, break the onions apart and toss with the veg.
  4. Leaving a 1cm rim around the edge, cut the rind off the top of the Camembert, then nestle it into the middle of the tray, drizzle with a little oil, season with black pepper and bake for a final 10 minutes, warming the baguette alongside. Pick over the basil leaves, and serve!

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