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Mediterranean baked vegetables with beans

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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180C degrees.
  2. 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.
  3. Bake in the oven for approx. 30 minutes until the vegetables are golden and tender.
  4. Drain the beans and add to the veggies, together with the parsley. Drizzle with the lemon juice, season to your liking and combine gently.