Roasted vegetables jamie oliver

The cost per serving below is generated by Whisk. Halve and deseed the pepper, roasted vegetables jamie oliver 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.

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. Scatter all of the herbs over the veg.

Drizzle it all well with olive oil, then toss to coat. 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. 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. Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version?