A simple recipe that just requires a bit of preparation and then the oven does the rest. If you are anything like me, starving when you get home and need something on the table within the hour, then this recipe fits the bill.
Once the veggies are chopped and in the oven, you can pretty much relax until 10 minutes before serving time. Sounds pretty good to me! Plus, when you taste it, you will agree that it’s blimmin’ good for minimum effort!
There will be leftovers so you can use them for lunch the next day, just make sure you bring it up to room temperature before you tuck in. I myself, love having leftovers for lunch the next day. It saves you no end of time and also eliminates waste… If there is one thing I can’t stand is food waste. If you wanted to change it up the next day perhaps add a little feta cheese or pan fry some halloumi to serve alongside.
3 mixed peppers
4 sweet potatoes
1 red onion
400g tin cannellini beans
2 garlic cloves
20g Greek yoghurt
1 tbsp sumac
Bunch of fresh coriander leaves
Salt and pepper
01.Heat the oven to 200°C/180°C fan/gas 6. Deseed and thickly slice the peppers, then chop the aubergine, courgettes and sweet potatoes into large chunks.
02.Combine in a large roasting tin along with 2 tbsp oil and some salt and pepper. Roast for 45 minutes, turn the vegetables and add the cannellini beans, drained and rinsed, then roast for a further 5-10 minutes.
03.Meanwhile crush the garlic and mix into the Greek yogurt along with the sumac. Season with salt and pepper, then set aside.
04.When the vegetables are golden and cooked through, stir through the coriander, check the seasoning and serve with a generous dollop of the sumac yogurt.