Easy

Roasted vegetables with Camembert and olive dressing

Name: Roasted vegetables with Camembert and olive dressing
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 250 g Spring Onion; 300 g Tomato; 350 g Aubergine; 150 g Carrot; 150 g Green pepper; 400 g Pumpkin; 350 g Broccoli; 235 g Camembert cheese (microbial rennet for vegetarian version); 3 g Garlic; 60 g Extra virgin olive oil (40 g roasting and 20 g dressing); 25 g Olives; 25 g Black olives; 40 g Sun-dried tomatoes in oil; 20 g Raisins; 3 g Basil; 30 ml Lemon juice; 3 g Parsley; 3 g Salt

Total time65 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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A tray of roasted vegetables with warm Camembert and an olive, raisin and lemon dressing.

25 minprep

40 mincooking

4servings

1.964 kcalwhole recipe

491 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 65 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Vegetarian Vegetables 1 to 2 hours Home-style

Gluten-free and 8 more Indicative dietary requirements

View full classification 23 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibreLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Spring Onion 250 g
Tomato 300 g
Aubergine 350 g
Carrot 150 g
Green pepper 150 g
Pumpkin 400 g
Broccoli 350 g
Camembert cheese microbial rennet for vegetarian version 235 g
Garlic 3 g
Extra virgin olive oil 40 g roasting and 20 g dressing 60 g
Olives 25 g
Black olives 25 g
Sun-dried tomatoes in oil 40 g
Raisins 20 g
Basil 3 g
Lemon juice 30 ml
Parsley 3 g
Salt 3 g

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Mix, dress and prepare, then stack neatly away.

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Let’s get cooking

Method

Heat the oven to 190 °C. Cut the spring onion, tomato, aubergine, carrot, pepper and pumpkin into 2–3 cm pieces. Separate the broccoli into florets. Toss with 40 g oil and salt and spread over two trays.
Roast for 25 minutes, turning halfway. Unwrap the Camembert and place in a small ovenproof dish, make slits on top and insert sliced garlic. Bake the cheese for 15 minutes while the vegetables finish cooking.
Chop the green olives, black olives, sun-dried tomatoes, raisins and basil. Mix with lemon juice and the remaining 20 g oil. Serve the vegetables around the melted cheese, spoon over the dressing and finish with parsley.