Vegetables are essential to a balanced diet, but sometimes they lack excitement when served on their own. Mary Berry’s “posh” roasted vegetables recipe from BBC Food changes all that by turning simple vegetables into a delicious and visually stunning dish.
Described as “a different take on a classic ratatouille with the vegetables arranged prettily in a dish,” this recipe is perfect for anyone seeking a vibrant, tasty vegetable side. It’s especially suited for those with dietary restrictions, as it’s free from eggs, gluten, and nuts, and is vegetarian-friendly—ideal for summer get-togethers and dinner parties alike.
Best of all, this recipe is budget-friendly and can be prepared in under an hour.
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Here’s how to make Mary Berry’s posh roasted vegetables:
Ingredients:
- Aubergines
- Red peppers
- Courgettes
- Onion
- Garlic
- Passata
- Olive oil
- Sugar
- Fresh basil
- Fresh thyme
- Cheese (optional)
- Salt and black pepper
Method:
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Preheat your oven to 220°C (200°C fan)/Gas Mark 7 and line two large roasting tins with baking parchment.
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Arrange slices of aubergines, red peppers, and courgettes in a single layer on each tray. Drizzle with four tablespoons of olive oil and season generously with salt and black pepper.
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Roast for about 25 minutes until the vegetables turn lightly golden and tender. Allow them to cool slightly and reduce the oven temperature to 200°C (180°C fan)/Gas Mark 6.
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Meanwhile, heat the remaining olive oil in a large saucepan over medium-high heat. Add onions and sauté for 2 to 3 minutes until softened.
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Stir in garlic and cook for another minute.
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Pour in the passata, add sugar, salt, and black pepper. Bring the mixture to a boil, then cover with a lid.
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Reduce heat and simmer for about 10 minutes until the sauce thickens and onions are tender. Stir in fresh basil.
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In an ovenproof dish, pour half the tomato sauce and layer half of the roasted vegetables in a spiral arrangement. Season and sprinkle with cheese if using.
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Cover the cheese with the remaining tomato sauce, add the rest of the vegetables and tomato wedges in a spiral pattern on top.
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Sprinkle with fresh thyme, cover with foil, and bake for approximately 25 minutes until bubbling.
Slice and serve this vibrant, flavourful dish as the perfect complement to your Sunday roast, impressing family and friends alike.