Why recepie famous for?
Ingredients
1 onion, chopped through the root into thin wedges2 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
2 x 400g tins cannellini beans, drained and rinsed
120g rindless goat’s cheese, roughly crumbled
1 tbsp balsamic vinegar
To serve
Crusty bread and a handful fresh basil leaves (optional)
Instructions
Heat the oven to 200°C/180°C fan/gas 6. Put the onion, garlic, aubergines, courgettes, red peppers and tomatoes into 2 large roasting dishes. Drizzle over 4 tbsp oil, season with salt and pepper, then toss to coat. Roast for 40 minutes.
Stir the cannellini beans into the roasted veg, then roast for 5 minutes more. Scatter the crumbled goat’s cheese over the top, then drizzle over the remaining 1 tbsp olive oil and the balsamic vinegar at the table. Sprinkle with the fresh basil leaves, then serve with hunks of good quality crusty bread.
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