Chunky Roasted Veggies with Beans

CategoryBraai, Vegetarian

Yields1 Serving

 45 ml olive or canola oil
 30 ml red grape or balsamic vinegar
 30 ml strong Rooibos tea or water
 5 ml honey or sugar
 1 clove of garlic, crushed
 500 g butternut, peeled and cut into chunky pieces
 300 g beetroot, peeled and quartered
 400 g tin butter beans, drained
 15 ml chopped fresh origanum
 15 ml chopped fresh parsley
 15 ml chopped fresh mint or more parsley
 1 slice feta, crumbled
 lemon and black pepper to taste
 2 handfuls lettuce leaves

1

This recipe is in Cooking from the Heart 4

Ready in 1 hour 15 minutes

How does a three ‘b’ salad sound? Roasted beans, butternut & beetroot, don’t only look colourful, but tastes delicious and is wholesome too.

1.  Preheat oven to 200 °C.
2.  Mix 2 tbsp (30 ml) of the oil with vinegar, tea or water, honey or sugar and garlic together in a large mixing bowl.
3.  Toss butternut and beetroot in oil mixture until well coated. Spoon in a single layer into an oven dish or baking tray.
4.  Roast for 30 - 40 minutes or until cooked. Stir beans, herbs, remaining oil and feta into veggies. Season to taste with lemon juice and pepper.
5.  Spoon veggie and bean mixture onto salad leaves and serve warm or at room temperature.

Tips
1. Substitute butternut or beetroot with sweet potato in the skin, brinjal or carrots.
2. Prepare these veggies over the coals as described on page 55 for the Baby marrow foil parcels. You may need some more foil and the heat of the coals will determine the cooking time.

Ingredients

 45 ml olive or canola oil
 30 ml red grape or balsamic vinegar
 30 ml strong Rooibos tea or water
 5 ml honey or sugar
 1 clove of garlic, crushed
 500 g butternut, peeled and cut into chunky pieces
 300 g beetroot, peeled and quartered
 400 g tin butter beans, drained
 15 ml chopped fresh origanum
 15 ml chopped fresh parsley
 15 ml chopped fresh mint or more parsley
 1 slice feta, crumbled
 lemon and black pepper to taste
 2 handfuls lettuce leaves

Directions

1

This recipe is in Cooking from the Heart 4

Ready in 1 hour 15 minutes

How does a three ‘b’ salad sound? Roasted beans, butternut & beetroot, don’t only look colourful, but tastes delicious and is wholesome too.

1.  Preheat oven to 200 °C.
2.  Mix 2 tbsp (30 ml) of the oil with vinegar, tea or water, honey or sugar and garlic together in a large mixing bowl.
3.  Toss butternut and beetroot in oil mixture until well coated. Spoon in a single layer into an oven dish or baking tray.
4.  Roast for 30 - 40 minutes or until cooked. Stir beans, herbs, remaining oil and feta into veggies. Season to taste with lemon juice and pepper.
5.  Spoon veggie and bean mixture onto salad leaves and serve warm or at room temperature.

Tips
1. Substitute butternut or beetroot with sweet potato in the skin, brinjal or carrots.
2. Prepare these veggies over the coals as described on page 55 for the Baby marrow foil parcels. You may need some more foil and the heat of the coals will determine the cooking time.

Chunky roasted veggies with beans
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