Garlicky Bean & Mixed Veg Roast

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17 Ingredients

Number of servings

4

1 green capsicum, cored, seeded, and cut into chunks
1 red capsicum, cored, seeded, and cut into chunks
1 yellow capsicum, cored, seeded, and cut into chunks
1 eggplant, trimmed and cut into chunks
1 zucchini, trimmed and sliced
1 red onion, cut into wedges
3 rosemary sprigs
3 thyme sprigs
1/4 cup olive oil
4 tomatoes, cut into wedges
2 cups trimmed button mushrooms
4 cloves garlic, unpeeled
426grams great Northern beans, drained
2tablespoons balsamic vinegar
1/2 cup black ripe olives
1 pinch salt
1 pinch black pepper

Method

Step 1 of 3

Put the capsicums, eggplant, zucchini, onion, rosemary, and thyme in a large roasting pan. Drizzle with the oil, season with salt and black pepper, and toss until evenly coated in the oil, then spread out in a single layer. Roast a preheated oven, at 200°C, for 20 minutes, until starting to soften.

Step 2 of 3

Add the tomatoes, mushrooms, and garlic cloves and mix with the other vegetables, then roast for another 10 minutes, until all the vegetables are tender.

Step 3 of 3

Squeeze the soft garlic out of its skin onto the vegetables in the pan. Add the beans and vinegar and mix well. Return to the oven for a final 10 minutes. Sprinkle with the olives and serve with crusty bread.