Simply Jamie
By Jamie Oliver
Roasted veg with Camembert fondue
1 hr 2 mins
Not Too Tricky
serves 6
About the recipe
Everything tastes better with oozy melted cheese, & here, humble veg sing after a gentle roast.
Recipe From
Ingredients
3 sweet potatoes (800g total)
3 mixed-colour peppers
3 cloves of garlic
olive oil
red wine vinegar
3 mixed-colour onions
250g Camembert cheese
1 French baguette
½ a bunch of basil (15g)
Top Tip
You can swap the basil for any number of soft herbs; why not try tarragon, parsley or chervil.
Method
- Preheat the oven to 200°C/400°F/gas 6. Scrub the sweet potatoes and slice into 1½cm-thick rounds. Deseed the peppers and slice into chunky wedges. Peel and slice the garlic. Toss it all in a large roasting tray with 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper.
- Halve the unpeeled onions and carefully place cut side down directly on the bars of the oven, placing the tray of veg beneath. Roast for 45 minutes.
- Remove the tray from the oven and use tongs to move the onions to your board, then remove the skins, break the onions apart and toss with the veg.
- Leaving a 1cm rim around the edge, cut the rind off the top of the Camembert, then nestle it into the middle of the tray, drizzle with a little oil, season with black pepper and bake for a final 10 minutes, warming the baguette alongside. Pick over the basil leaves, and serve!
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