Jamie Oliver Roasted Mediterranean Vegetables Recipes

ROAST VEGETABLE MEGAMIX

Steps:

• Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
• Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
• Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
• Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
• Toss the beets with the balsamic vinegar and whole herb sprigs.
• Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
• Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
• Toss the turnips with the vinegar and bay.
• Toss the fennel with the lemon juice, then pick over the thyme leaves.
• Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
• Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
• Once ready, give the tray a jiggle, then pile the veg on a platter.

AMAZING ROAST VEG

Steps:

• Preheat the oven to 190°C/375°F/gas 5.
• Bring three pans of salted water to the boil. Peel the potatoes and carrots, and scrub the beets.
• Cut any large potatoes in half and leave any small ones whole. Place the potatoes in one of the pans and parboil for 5 to 10 minutes, or until half cooked. Drain the potatoes, then leave them to steam dry. Return the potatoes to the hot pan and shake it around to chuff up the edges.
• Repeat with the carrots and beets but do not shake them around after, leaving them to steam dry.
• Pick the rosemary leaves and scatter over the potatoes. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.
• Place the carrots and beets in the tray, keeping everything separate, then drizzle over a good lug of olive oil and season well with salt and pepper.
• Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious - about 10 minutes before they're ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.

MEDITERRANEAN VEGETABLE RICE

Steps:

• Preheat the grill to high.
• Tip the rice into a 25cm x 35cm roasting tray (or use a large round shallow ovenproof pan or tray, like I've done here, if you have one), pour over 650ml of boiling salted water and cook over a medium heat for 12 minutes, stirring occasionally, then turn off the heat.
• Meanwhile, peel the red onion, then very finely slice with the courgette, or use a mandolin (use the guard!). Finely slice the tomatoes into rounds.
• Randomly bomb the pesto over the rice, then start layering up your veg: cover the rice with rounds of onion, then move on to a layer of courgettes, overlapping them as you go, followed by a layer of tomatoes. Repeat, moving slightly nearer the middle each time until you've covered the whole surface (use the picture to help you out - it might look a bit fiddly, but it's child's play to make).
• Drizzle with 2 tablespoons of olive oil and sprinkle with black pepper, then place under the grill on the middle shelf for 25 minutes, or until beautifully gratinated.
• Meanwhile, for the tapenade, destone and very finely chop the olives, then mix with ½ a tablespoon each of vinegar and extra virgin olive oil.
• To serve, pick over the basil leaves, dot over the olive tapenade and delicately tear over the mozzarella.

ROASTED VEGETABLES

Steps:

• 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!

ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 425°F.
• Prepare a shallow roasting dish with nonstick cooking spray.
• Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
• Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
• Drizzle sauce over the mixed vegetables and toss to coat.
• Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.