Recipe: Roasted vege with Camembert fondue

Everything tastes better with oozy melted cheese, and in this Jamie Oliver recipe, humble veg sing after a gentle roast.

SERVES 6
PREP 7 MINUTES | COOK 55 MINUTES

3 sweet potatoes (800g total)
3 mixed-colour peppers
3 cloves of garlic
olive oil
red wine vinegar
3 mixed-colour onions
250g Camembert cheese
1 French baguette
1⁄2 a bunch of basil (15g)

1. Preheat the oven to 200°C/400°F/gas 6. Scrub the sweet potatoes and slice into
   11⁄2cm-thick rounds. Deseed the peppers and slice into chunky wedges. Peel and
   slice the garlic. Toss it all in a large roasting tray with 1 tablespoon each of olive
   oil and red wine vinegar and a pinch of sea salt and black pepper.
2. Halve the unpeeled onions and carefully place cut-side down directly on the bars
   of the oven, placing the tray of veg beneath. Roast for 45 minutes.
3. Remove the tray 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 veg.
4. Leaving a 1cm rim around the edge, cut the rind off the top of the Camembert,
   then nestle it into the middle of the tray, 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!

Simply Jamie by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2024 Simply Jamie). Recipe photography: © David Loftus, 2024.