Make a batch of roasted veg, then use it for cooking quick meals when there’s less time
recipes AILSA BURT photographs HANNAH TAYLOR-EDDINGTON
THE BASERoasted summer vegetable traybake
MAKES 3 meals for 4 people PREP 15 mins COOK 1 hr 15 mins EASY
2 aubergines, cut into chunks
3 courgettes, cut into half-moons
2 red onions, finely sliced
4 tbsp neutral oil
500g ripe tomatoes on the vine,
roughly chopped
3 mixed peppers, roughly sliced
1 Heat the oven to 200C/180C fan/gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer.
2 Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Increase the oven temperature to 220C/200C fan/gas 7. Roast for a further 40 mins stirring every now and then until well browned. Remove from the oven and leave to cool. Will keep chilled in an airtight container for up to five days.
GOOD TO KNOW vegan • vit c • 2 of 5-a-day • gluten free PER SERVING (12) 85 kcals • fat 4g • saturates 0.4g • carbs 7g • sugars 6g • fibre 4g • protein 2g • salt 0.1g
MEAL 1Summery orzo soup
SERVES 4 PREP 15 mins COOK 20 mins EASY V
2 tbsp olive oil
4 garlic cloves, crushed
2 tbsp tomato purée
2 tsp dried oregano
350g roasted vegetables (see
recipe left)
1.2 litres vegetable stock
200g orzo
200g can sweetcorn, drained
For the topping
100g feta, crumbled
75g pitted green olives, roughly
chopped
small handful of parsley, finely
chopped
1 lemon, zested
1 Heat the oil in a saucepan over a medium heat. Cook the garlic for 2 mins, until fragrant, then stir in the tomato purée, oregano and a pinch of sugar. Cook, reducing the heat if needed, for 4-5 mins, until the purée is caramelised and darkened. Add the roasted veg, stock, orzo and sweetcorn. Bring to a simmer and cook for 8-10 mins, until the orzo is just al dente.
2 Meanwhile, combine the feta, olives, parsley and lemon zest in a small bowl and season with pepper.
3 Season the soup to taste and serve with the feta and olive mixture scattered over the top.
GOOD TO KNOW low cal • folate • fibre • vit c • 2 of 5-a-day PER SERVING 457 kcals • fat 19g • saturates 5g • carbs 51g • sugars 11g • fibre 10g • protein 15g • salt 2.8g
MEAL 2Peanut & coconut curry
SERVES 4 PREP 20 mins COOK 20 mins EASY V
2 tbsp neutral oil
3 garlic cloves, crushed
20g ginger, grated
2 tbsp tomato purée
3 tbsp Thai red curry paste
400g c
