roasted vegetables | Jamie Oliver | Food | Recipes (UK)

Name: roasted vegetables | Jamie Oliver | Food | Recipes (UK)
Ingredients: © David Loftus; roasted vegetables; servings; 10; 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.; 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 a head of time and eat it cold – it’s just as delicious!; To prepare your vegetables; 1. Preheat the oven to 200°C/400°F/gas 6.; 2. 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; 3. 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.; To cook and serve your vegetables; 4. 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.; ingredients; • 2 red peppers; • 1 red onion; • 1 butternut squash; • 6 baby leeks; • 4 courgettes (different colors if possible); • 1 aubergine 2 tomatoes 6 cloves of garlic 1; • 1 tablespoon coriander seeds; • sea salt and freshly ground black pepper; • a small bunch of fresh rosemary a small bunch of fresh thyme; • olive oil

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INGREDIENTS

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roasted vegetables

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servings

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method

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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.

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Jamie's top tips

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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.

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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.

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You can also make this a head of time and eat it cold – it’s just as delicious!

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To prepare your vegetables

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1. Preheat the oven to 200°C/400°F/gas 6.

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2. 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

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3. 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.

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To cook and serve your vegetables

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4. 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.

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ingredients

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• 2 red peppers

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• 1 red onion

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• 1 butternut squash

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• 6 baby leeks

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• 4 courgettes (different colors if possible)

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• 1 aubergine 2 tomatoes 6 cloves of garlic 1

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• 1 tablespoon coriander seeds

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• sea salt and freshly ground black pepper

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• a small bunch of fresh rosemary a small bunch of fresh thyme

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• olive oil

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