Jamie Oliver's Scrumptious Veg Traybake with Sweet Tomato, Chianti, Porcini, Olives, Oregano, and Baked Feta
|20g||dried porcini mushrooms|
|2||sticks of celery|
|10||black olives (stone in)|
|2 sprigs||fresh rosemary|
|½ teaspoon||dried chilli flakes|
|1 teaspoon||dried oregano|
|250ml||Chianti red wine|
|2 x 400g tins||quality plum tomatoes|
|1 x 400g tin||cannellini beans|
|120g||feta cheese (or vegetarian alternative)|
Preheat the oven to 200ºC/400ºF/gas 6. Cover the porcini with 100ml of boiling water. Scrub the squash (deseed, if needed) and carrots, peel the onions, trim the celery and deseed the peppers, then roughly chop and place in a large roasting tray with 1 tablespoon of oil. Peel and finely chop the garlic, destone and tear the olives, then add to the tray and strip in the rosemary leaves. Season with a pinch of sea salt and black pepper, the chilli flakes and oregano, then toss together well and roast for 40 minutes, or until tender.
When the time’s up, remove from the oven and pour over the wine. Scrunch in the tomatoes, tip in the beans (juices and all), and add the porcini and soaking liquor, leaving any gritty bits behind. Break over big chunks of feta and place back in the oven for 40 minutes, or until thickened and delicious. Dress the rocket with lemon juice and scatter over the tray before serving.