{"id":8919,"date":"2023-10-29T08:49:32","date_gmt":"2023-10-29T08:49:32","guid":{"rendered":"https:\/\/ourfulltable.com\/?p=8919"},"modified":"2023-10-29T08:49:32","modified_gmt":"2023-10-29T08:49:32","slug":"jamie-olivers-absolutely-joyful-veggie-bake-is-both-satisfying-and-simple","status":"publish","type":"post","link":"https:\/\/ourfulltable.com\/everyday-meals\/jamie-olivers-absolutely-joyful-veggie-bake-is-both-satisfying-and-simple\/","title":{"rendered":"Jamie Oliver\u2019s ‘absolutely joyful’ veggie bake is both \u2018satisfying\u2019 and simple"},"content":{"rendered":"

Jamie Oliver details vegetable bake recipe<\/h3>\n

Comfort food can create a wondrous sense of home when outdoor temperatures start dropping and the days get increasingly short.<\/p>\n

With Christmas looming ahead, autumn also marks an ideal month to focus on savvy shopping to cut down on weekly food bills.<\/p>\n

Fortunately, Jamie Oliver\u2019s vegetarian bake is both comforting and budget-friendly, making it perfect for a cosy night in with loved ones or alone.<\/p>\n

\u201cIt has the kind of vibe of a lasagna, but instead of pasta we\u2019re choosing filo pastry,\u201d noted Jamie in a demonstration for YouTube.<\/p>\n

The chef\u2019s website notes that the recipe is relatively easy to tackle too, with elements like the stew preparable in advance if time of scarce.<\/p>\n

Don’t miss… <\/strong>
Jamie Oliver\u2019s curry is \u2018better than takeaway\u2019- costs just 84p per portion[RECIPE] <\/strong>
Jamie Oliver\u2019s recipe for ‘fluffy’ pancakes so simple it takes just 15 minutes[FOOD] <\/strong>
Jamie Oliver\u2019s \u2018incredible\u2019 bolognese recipe is \u2018dead easy\u2019 to make for dinner[RECIPE] <\/strong><\/p>\n

Ingredients:<\/h3>\n

Three onions<\/p>\n

Three cloves of garlic<\/p>\n

Olive Oil<\/p>\n

Three teaspoons of olive tapenade<\/p>\n

Three mixed-colour peppers<\/p>\n

Three sweet potatoes<\/p>\n

Three large portobello mushrooms<\/p>\n

Three courgettes<\/p>\n

Three \/ 400 g tins of quality plum tomatoes<\/p>\n

Three large free-range eggs<\/p>\n

500 g Greek-style yoghurt<\/p>\n

100 g Feta cheese<\/p>\n

One bunch of oregano (20g)<\/p>\n

One packet of filo pastry (270g)<\/p>\n

Onemug of basmati rice (300g)<\/p>\n

One x 400g tin of butter beans<\/p>\n

<\/h3>\n

<\/p>\n

Step one: Preparation<\/h3>\n

Peel and finely slice the onions and garlic and place in a large casserole pan on medium heat with one tablespoon of olive oil, the ground coriander and tapenade, stirring regularly.<\/p>\n

In a different non-stick pan, char the chopped vegetables on high heat to intensify the flavours. The vegetables should be cut into chunks measuring roughly 3cm. Once charred, they can added to the casserole pan.<\/p>\n

Add the tomatoes to the mix, breaking them up with a spoon, along with two tin\u2019s worth of water. Simmer gently for 30 minutes or until the sweet potatoes are soft. Once seasoned to perfection, leave to cool.<\/p>\n

Meanwhile, beat the eggs into the yoghurt crumble them in the feta and mix. Cover the mix and the stew and refrigerate both overnight.<\/p>\n

<\/h3>\n