SINGLE TV TRAYS RECIPES

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ROASTED VEGETABLES WITH HERBS AND FETA RECIPE - BBC FOOD



Roasted vegetables with herbs and feta recipe - BBC Food image

Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 15

2 small or 1 large aubergine, halved and cut into 15mm/⅝in slices
350g/12oz peeled butternut squash, cut into 2cm/¾in cubes
2 medium courgettes, halved and cut into 1cm/½in slices
2 large red peppers, seeds removed, cut into large 4cm/1½in pieces
4 tbsp olive oil
salt and freshly ground black pepper
2 tbsp balsamic vinegar
4 tbsp olive oil
1 tsp caster sugar
1 heaped tsp grainy mustard
1 banana shallot, finely chopped
1 garlic clove, crushed
100g/3½oz feta, crumbled (optional)
2 tbsp chopped mint
2 tbsp chopped basil

Steps:

  • Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper.
  • Put the vegetables into a bowl, add the oil and season with salt and pepper. Toss until coated. Arrange in a single layer on the baking trays.
  • Roast in the oven for 30–40 minutes, or until golden and little crisp – turn halfway through if needed. Leave to cool on the baking trays.
  • For the dressing, measure all of the dressing ingredients into a jug. Mix well and season with salt and pepper.
  • Put the vegetables on a serving platter or in a bowl. Pour over the dressing and check the seasoning. Scatter with the feta (if using), mint and basil and serve.

VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES



Vegetarian moussaka recipe | Jamie Oliver aubergine recipes image

I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!

Total Time 2 hours 30 minutes

Yield 12

Number Of Ingredients 21

15 g dried porcini mushrooms
2 onions
2 cloves of garlic
olive oil
4 sprigs of fresh rosemary
4 sprigs of fresh sage
dried oregano
250 ml red wine
1 x 660 g jar of chickpeas
100 g dried brown lentils
4 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
4 large firm aubergines
800 g potatoes
750 ml semi-skimmed milk
5 black peppercorns
75 g unsalted butter
75 g plain flour
50 g feta cheese
50 g kefalotyri or pecorino cheese
2 large free-range eggs

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Just cover the porcini with boiling water, then set aside to rehydrate.
    3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
    4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
    5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
    6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
    7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
    8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
    9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
    10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
    11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
    12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
    13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
    14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
    15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
    16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
    17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

Nutrition Facts : Calories 311 calories, FatContent 12.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 12.6 g protein, CarbohydrateContent 35.4 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 1 g salt, FiberContent 5.8 g fibre

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MARY BERRY'S AUBERGINE LASAGNE RECIPE - BBC FOOD
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ROASTED VEGETABLES WITH HERBS AND FETA RECIPE - BBC FOOD
Roasted vegetables have become a classic over the last few decades, given that Mediterranean vegetables are easy to buy or grow yourself.
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See details


VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES
I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Just cover the porcini with boiling water, then set aside to rehydrate.
    3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
    4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
    5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
    6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
    7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
    8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
    9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
    10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
    11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
    12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
    13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
    14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
    15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
    16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
    17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.
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MARY BERRY'S AUBERGINE LASAGNE RECIPE - BBC FOOD
Mary Berry's aubergine lasagne is filled with flavour and oozy, cheesy goodness. Serve with garlic bread or a simple green salad.
From bbc.co.uk
Reviews 4.8
Cuisine Italian
  • Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread.
See details


EGGPLANT LASAGNA RECIPE | DANNY BOOME | FOOD NETWORK
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Reviews 4.2
Total Time 1 hours 10 minutes
Category main-dish
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  • Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
See details


VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES
I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Just cover the porcini with boiling water, then set aside to rehydrate.
    3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
    4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
    5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
    6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
    7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
    8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
    9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
    10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
    11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
    12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
    13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
    14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
    15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
    16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
    17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.
See details


MARY BERRY'S AUBERGINE LASAGNE RECIPE - BBC FOOD
Mary Berry's aubergine lasagne is filled with flavour and oozy, cheesy goodness. Serve with garlic bread or a simple green salad.
From bbc.co.uk
Reviews 4.8
Cuisine Italian
  • Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread.
See details


EGGPLANT LASAGNA RECIPE | DANNY BOOME | FOOD NETWORK
Layer this cheesy, saucy Eggplant Lasagna recipe from Food Network for a hearty vegetarian Italian meal.
From foodnetwork.com
Reviews 4.2
Total Time 1 hours 10 minutes
Category main-dish
Cuisine italian
  • Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
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