Mary Berry’s roasted vegetables recipe is a great way to make the most of seasonal vegetables – and it’s perfect for a summer dinner party.
Veggies might be essential for a balanced diet, but let’s face it, they can be a bit dull on their own.
Enter Mary Berry’s “posh” roasted vegetables from BBC Food, transforming the humble greens into a scrumptious feast.
The recipe’s notes say it’s “a different take on a classic ratatouille with the vegetables arranged prettily in a dish”.
This dish is a dream for dietary restrictions – it’s egg-free, gluten-free, nut-free, and vegetarian, making it an ideal choice for summer soirées and dinner parties.
Plus, it’s a cinch to prepare in under an hour using wallet-friendly ingredients, reports the Express.
Posh roasted vegetables
Ingredients
- 2 medium aubergines, sliced into 1cm pieces
- 2 red peppers, seeds removed and sliced into 1cm pieces
- 500g courgettes, also sliced into 1cm rounds
- 6tbsp olive oil
- 2 red onions, finely diced
- 2 cloves of garlic, crushed
- 500g of tomato passata
- 1 tsp caster sugar
- A small bunch of fresh basil, roughly chopped
- 50g of gruyère cheese, grated
- 2-3 large tomatoes, each cut into eight
- 2 tsp of chopped thyme leaves
- A good pinch of salt and black pepper
Method
Preheat the oven to 220C/200C fan/Gas 7 and line two large roasting tins with baking paper.
Put a mixture of the aubergines, red peppers and courgettes in each roasting tin in a single layer.
Drizzle over four tablespoons of the oil and season well with salt and black pepper.
Roast for about 25 minutes, or until lightly browned and just soft. Set aside to cool and reduce the oven temperature to 200C/180C Fan/Gas 6.
Meanwhile, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for two to three minutes, or until soft. Add the garlic and fry for a further minute.
Tip in the passata and season with the sugar and some salt and black pepper. Bring to the boil, then cover with a lid.
Lower the heat and simmer for about 10 minutes, or until the onions are soft and the sauce has reduced and thickened. Add the basil.
Spoon half the sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ground black pepper and sprinkle over the cheese.
Spread the rest of the tomato sauce over the cheese, and then arrange the remaining vegetables and the tomato wedges in a spiral pattern on top.
Sprinkle with the thyme, cover with foil and bake in the oven for 25 minutes or until bubbling. Cut into slices to serve.
