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Jamie Oliver’s Scrumptious Veg Traybake with Sweet Tomato, Chianti, Porcini, Olives, Oregano, and Baked Feta

A delicious veggie traybake made with red wine and baked feta. Bursting with Mediterranean flavours, this is best served with chunk of crusty sourdough bread, or a wholesome grain like cous cous or wild rice.

From the book

Ingredients

20g dried porcini mushrooms
400g butternut squash
2 carrots
2 red onions
2 sticks of celery
2 red peppers
olive oil
2 cloves garlic
10 black olives (stone in)
2 sprigs fresh rosemary
½ tsp dried chilli flakes
1 tsp 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)
30g rocket
1 lemon

Method

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.

ENERGY 374kcal FAT 11.2g SAT FAT 4.8g PROTEIN 16.4g CARBS 41.7g SUGARS 22.4g SALT 2.3g FIBRE 13.2g.

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From the book: Veg: Easy & Delicious Meals for Everyone

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