Mediterranean baked vegetables with beans
Background
These Mediterranean baked vegetables with beans can be served as a vegan meal (with flatbread or rice) - or as a side dish with grilled meat and fish. It’s good for parties, picnics and lunch-boxes as it’s very nice cold too.
Ingredients
- 1 red onion
- 2 cloves of garlic
- 1 small or 3 baby courgettes
- 3 baby aubergines
- 1 handful of ripe cherry tomatoes (on the vine)
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1/2 cup pitted black or kalamata olives
- 1 tin cannelloni beans, drained
- 2 tbsp chopped parsley
- Juice of 1 lemon
Instructions
- Preheat the oven to 180C degrees.
- Chop the courgette and aubergine into bite-size chunks. Cut the onion into 6 wedges. Chop the garlic. Scatter them all into a big roasting dish, tuck the tomatoes in between. Sprinkle with the oregano, season with salt and pepper, then drizzle with the oil.
- Bake in the oven for approx. 30 minutes until the vegetables are golden and tender.
- Drain the beans and add to the veggies, together with the parsley. Drizzle with the lemon juice, season to your liking and combine gently.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Greek
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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