Veggie casserole

Name: Veggie casserole
Cook time: 123 min
Total time: 123 min
Yield: 12
Ingredients: 1 butternut squash (1.2kg); 400g chestnut mushrooms; 4 onions; 4 mixed-colour peppers; 2 cloves of garlic; olive oil; red wine vinegar; 2 tablespoons black olive tapenade; 2 x 700g jars or 4 x 400g tins of chickpeas; 2 x 400g tins of plum tomatoes

Peppers, mushrooms, garlic, black olive tapenade & tomato

Vegetarian Vegan Gluten-free

2 hrs 3 mins (33 minutes prep, 90 minutes cook)

Not Too Tricky

serves 12

nutrition per serving

Calories

Fat

Saturates

Sugars

14%

Salt

Protein

16%

Carbs

11%

Fibre

of an adult’s reference intake

Recipe From

ONE

By Jamie Oliver

BUY THE BOOK

Ingredients

1 butternut squash (1.2kg)

400g chestnut mushrooms

4 onions

4 mixed-colour peppers

2 cloves of garlic

olive oil

red wine vinegar

2 tablespoons black olive tapenade

2 x 700g jars or 4 x 400g tins of chickpeas

2 x 400g tins of plum tomatoes

Method

Preheat the oven to 180°C/350°F/gas 4.
Wash and trim the squash (there’s no need to peel it), carefully halve lengthways and deseed. Place skin side down directly on the bars of the oven.
Put a large deep casserole pan on a high heat. Break in the mushrooms and toast in the dry pan for 10 minutes to bring out their nuttiness, tossing regularly, while you peel the onions, deseed the peppers and very roughly chop both. Add to the pan and cook for another 10 minutes, stirring regularly.
Peel and finely slice the garlic and add to the pan with 2 tablespoons each of olive oil, red wine vinegar and the tapenade. Allow the liquid to evaporate, then go in with the chickpeas, juice and all, the tomatoes, scrunching them in through clean hands, and 2 tins’ worth of water.
Bring to the boil, sit the squash halves on top, skin side down, and bake for 1 hour 30 minutes, or until thick, delicious, and the squash is soft.
Use a serving spoon to roughly break up the squash and mix it through the stew, then season to perfection.
Enjoy as is, batching up extra portions to stash in the fridge or freezer for future meals.

In a pan, reheat some casserole until piping hot with a little korma curry paste for added spice, then stir through baby spinach until wilted. Serve with your favourite rice, a dollop each of yoghurt and mango chutney, and poppadoms on the side.

Reheat some casserole until piping hot, then serve with a thick slice of toast, buttered with your favourite pesto, and topped with torn buffalo mozzarella and a scattering of fresh basil leaves, if you’ve got them.

In a pan, reheat some casserole until piping hot, then push to one side and fry some tinned new potatoes and sliced chorizo to serve alongside. Finish with lots of picked flat-leaf parsley, dressed in lemon.

Reheat some casserole until piping hot, then ripple it with natural yoghurt and a little harissa. Serve spooned over fluffy couscous, with a scattering of fresh coriander or baby mint leaves, if you’ve got them.

Tags

Vegetable ONE cookbook Butternut squash Mushroom Pepper Chickpea Vegetarian Vegan Gluten-free Batch-cooking One-pan Freezer friendly

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