Adan Kendric Jamie Oliver’s vegetable casserole is a hearty, nutritious dish packed with seasonal vegetables, herbs, and a rich tomato base. This casserole is versatile and can be tailored to whatever vegetables you have on hand, making it a perfect way to use up your produce. Whether served as a comforting main dish or a side, this vegetable casserole is flavorful, filling, and perfect for a cozy family meal.
Why This Recipe Is a Must-Try
- Packed with Vegetables: This casserole is full of nutrient-rich vegetables, making it both healthy and satisfying.
- Easy to Make: With simple, fresh ingredients and a straightforward method, this recipe is easy to put together for a nutritious meal.
- Great for Leftovers: The flavors of this dish only get better with time, making it perfect for leftovers or meal prep.
- Customizable: You can swap out vegetables or add beans, lentils, or your favorite grains to make it your own.
- Perfect Comfort Food: This casserole is warm, hearty, and comforting—ideal for cooler weather or whenever you need a filling meal.
What is Vegetable Casserole?
A Jamie Oliver vegetable casserole is a slow-cooked dish made with a variety of vegetables that are baked in a flavorful sauce, often with herbs, spices, and sometimes cheese. It’s a wholesome, one-pot meal that’s perfect for feeding a crowd or as a nutritious side dish.
Jamie Oliver Vegetable Casserole Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 400g canned tomatoes (or passata)
- 200ml vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Other Jamie Oliver Recipes
Step-by-Step Instructions to Prepare Jamie Oliver Vegetable Casserole
1. Preheat the Oven
Preheat your oven to 180°C (350°F).
2. Sauté the Vegetables
In a large ovenproof casserole dish or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
3. Add the Remaining Vegetables
Stir in the zucchini, and red and yellow bell peppers, and cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the Tomatoes and Spices
Pour in the canned tomatoes (or passata) and vegetable stock. Stir in the tomato paste, dried oregano, smoked paprika, and bay leaf. Season with salt and pepper to taste. Stir everything together until well combined.
5. Simmer the Casserole
Bring the mixture to a simmer, reduce the heat to low, and let it simmer for about 10 minutes to allow the flavors to meld together.
6. Transfer to the Oven
Once the casserole has simmered, cover the dish with a lid or foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the vegetables are tender and the flavors are well-developed.
7. Serve
Remove the casserole from the oven, discard the bay leaf, and let it cool slightly before serving. Garnish with fresh parsley for a pop of color and extra flavor.
What to Serve with Jamie Oliver Vegetable Casserole
- Crusty Bread: Serve the casserole with a slice of crusty bread to soak up the delicious sauce.
- Rice or Quinoa: Pair with rice, quinoa, or couscous to make it a more filling meal.
- Mashed Potatoes: Serve alongside creamy mashed potatoes for a comforting and hearty meal.
- Green Salad: A fresh, green salad adds a light contrast to the rich flavors of the casserole.
- Grilled Protein: For a complete meal, serve the casserole with grilled chicken, fish, or tofu.
Expert Tips for Mastering Jamie Oliver Vegetable Casserole
- Use Seasonal Vegetables: This recipe is versatile, so feel free to use whatever vegetables are in season or that you have on hand. Root vegetables, like sweet potatoes or parsnips, work well in this dish.
- Don’t Skip the Herbs: Fresh herbs like thyme, rosemary, or parsley add an extra layer of flavor. If using fresh herbs, stir them in just before serving.
- Add Beans or Lentils: For a protein boost, you can add a can of drained beans (like cannellini or chickpeas) or cooked lentils to the casserole.
- Make it Cheesy: For a more indulgent version, sprinkle grated cheese like cheddar or Parmesan over the top before baking, or stir in some cheese for extra richness.
- Cook Low and Slow: If you have extra time, cook the casserole on a lower heat (160°C/320°F) for a longer period (45-60 minutes) to allow the flavors to develop more deeply.
Variations of Jamie Oliver Vegetable Casserole
- Root Vegetable Casserole: Swap out the zucchini and peppers for root vegetables like sweet potatoes, parsnips, and turnips for a heartier version.
- Mediterranean Casserole: Add olives, capers, and a sprinkle of feta cheese for a Mediterranean-inspired twist.
- Spicy Vegetable Casserole: Add chili flakes or fresh chili peppers for a bit of heat.
- Vegan Option: This recipe is naturally vegan, but you can make it richer by adding coconut milk or vegan cream for a creamy version.
- Casserole with Beans: Stir in some cooked beans like chickpeas or black beans for added protein and texture.
How to Store Leftover Jamie Oliver Vegetable Casserole?
- Refrigerate: Store leftover casserole in an airtight container in the fridge for up to 3 days.
- Freeze for Later: This casserole freezes well. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Jamie Oliver Vegetable Casserole?
- Oven Reheat: Reheat the casserole in a preheated oven at 160°C (320°F) for 15-20 minutes, or until heated through.
- Microwave Option: For a quicker option, microwave individual portions for 2-3 minutes until warmed through.
- Stovetop Reheat: You can also reheat the casserole in a saucepan over medium heat, adding a splash of water or stock if necessary.
Nutrition Value (per serving)
- Calories: 220
- Protein: 4g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 7g
- Sodium: 400mg
FAQs
Can I make vegetable casserole ahead of time?
Yes, you can make the vegetable casserole ahead of time. Prepare the casserole as instructed, then store it in the fridge before baking. When ready to serve, simply bake it in the oven, adding an extra 5-10 minutes to the cooking time if baking straight from the fridge.
Can I freeze vegetable casserole?
Yes, vegetable casserole can be frozen. Let the casserole cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.
How can I make my vegetable casserole more filling?
To make the vegetable casserole more filling, you can add cooked lentils, beans, or quinoa to the mix. Adding a protein-rich ingredient will boost the nutritional value and make it a more satisfying meal.
Can I add cheese to vegetable casserole?
Yes, you can add cheese to the vegetable casserole. Stir in some grated cheese like cheddar or Parmesan for a richer flavor, or sprinkle cheese on top before baking for a golden, cheesy crust.
Final Words
Jamie Oliver’s vegetable casserole is a flavorful, nutritious, and comforting dish that’s perfect for any occasion. Whether you serve it as a main course with crusty bread or as a hearty side dish, this casserole is a simple yet delicious way to enjoy a variety of vegetables. It’s easy to make, versatile, and perfect for leftovers or meal prep, making it a staple in any kitchen.
More Jamie Oliver Recipes
Print
Jamie Oliver Vegetable Casserole Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
A vegetable casserole is a slow-cooked dish made with a variety of vegetables that are baked in a flavorful sauce, often with herbs, spices, and sometimes cheese. It’s a wholesome, one-pot meal that’s perfect for feeding a crowd or as a nutritious side dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 large zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 400g canned tomatoes (or passata)
- 200ml vegetable stock
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a large ovenproof casserole dish or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the zucchini, and red and yellow bell peppers, and cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften.
Pour in the canned tomatoes (or passata) and vegetable stock. Stir in the tomato paste, dried oregano, smoked paprika, and bay leaf. Season with salt and pepper to taste. Stir everything together until well combined.
Bring the mixture to a simmer, reduce the heat to low, and let it simmer for about 10 minutes to allow the flavors to meld together.
Once the casserole has simmered, cover the dish with a lid or foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the vegetables are tender and the flavors are well-developed.
Remove the casserole from the oven, discard the bay leaf, and let it cool slightly before serving. Garnish with fresh parsley for a pop of color and extra flavor.
