Tray-baked summer vegetables with chilli and borlotti beans

Name: Tray-baked summer vegetables with chilli and borlotti beans
Prep time: 50 min
Total time: 50 min
Yield: Serves 2
Ingredients: flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper; large handful pitted black olives; 80 ml/2½ fl oz/⅓ cup white wine; 3 ripe tomatoes, quartered; 400 g/14 oz tin borlotti beans, drained; 4 bay leaves; olive oil; 1 red or green chilli, halved and deseeded; 1 red or green chilli, halved and deseeded; 1 large courgette (zucchini), cut into 1cm/½ inch thick slices; 1 fennel, cut into slim wedges; 1 large red onion, peeled and cut into wedges

Preparation info

Difficulty
Easy
Ready in
50 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

This is a great store cupboard saviour, and something you can whip up when you think you have nothing in for dinner. It’s perfect as a well-balanced main course for two, or you can serve it alongside a roast chicken and some lemony couscous when cooking for meat eaters.

Ingredients

1 large red onion, peeled and cut into wedges
1 fennel, cut into slim wedges
1 large courgette (zucchini), cut into 1cm/½ in

Dinner
Main course
Vegan
Gluten-free

Method

Heat the oven to 220°C/425ºF/gas 7.

Put the onion, fennel, courgette, chilli and bay leaves into a roasting tray, making sure it’s large enough so the veg aren’t too squashed together. Add a really good glug of olive oil, season with salt and pepper, and toss together.

Put in the oven for 20 minutes, turning the vegetables once or twice, until they are softening and starting to