Roast vegetables are a great way of prepping food for your lunch and dinners for the week in one batch. Sealed, they last around five days in the fridge which is good news when you don't have much time in the prepping stakes!
This recipe serves four but you could just have it all to yourself over the week. Treat yourself!
What You Will Need
- 2 x 400g tins cannellini beans, drained and rinsed
- 120g rindless goat’s cheese, roughly crumbled
- 1 onion, chopped through the root into thin wedges
- 2 garlic cloves, finely chopped
- 2 aubergines, cut into 2cm pieces
- 500g courgettes, cut into 1cm slices
- 3 red peppers, cut into 2cm pieces
- 400g cherry tomatoes
- 5 tbsp olive oil
- 1 tbsp balsamic vinegar
How To Whip It Up
First and foremost, pre-heat the oven to 200°C/180°C fan/gas 6.
Then you want to put the chopped onion, garlic, aubergines, courgettes, tomatoes and red peppers into your roasting dish or a large baking tray if you don't have one. Drizzle over 3 tbsp oil. Season. Give it all a bit of a stir and then simply roast for around 40 minutes.
After that's all roasted nicely, stir in your cannelloni beans and then continue to roast for 5 minutes more.
Once all out the oven, ready to plate - crumble some of your yummy goat’s cheese over the top, then drizzle over the remaining olive oil and the balsamic vinegar.
Hey presto! One delicious warm, summer salad that serves as the perfect topping or base for your salads or side for mains. The more versatile a dish is, the more we like it!