Roasted Vegetables and Camembert Fondue
Jamie Oliver's easy vegetarian dinner recipe has sweet potatoes oven-roasted with bell pepper wedges, garlic and onions and a wheel of gooey, melty Camembert cheese.
Equipment
- roasting pan
- tongs
Ingredients
- 3 sweet potatoes 1¾ lbs total
- 3 bell peppers in a mix of colours
- 3 cloves garlic
- 3 onions in a mix of colours
- 9 oz round of Camembert cheese
- 1 French baguette
- ½ bunch fresh basil
Instructions
- Preheat the oven to 400°F. Scrub the sweet potatoes and slice into ½-inch-thick rounds. Seed the peppers and slice into chunky wedges. Peel and slice the garlic. Toss it all in a large roasting pan 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 oven rack, placing the roasting pan of vegetables beneath. Roast for 45 minutes.
- Remove the roasting pan 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 vegetables.
- Leaving a ½-inch rim around the edge, cut the rind off the top of the Camembert, then nestle it into the middle of the roasting pan, 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!