This hearty mixed vegetable tray bake is a family-friendly crowd pleaser that is (relatively!) hassle-free and makes as a great midweek meal or cosy weekend treat.
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Lunch/Dinner
4
15 minutes
60 minutes
Made with chunks of sweet potato, carrot, eggplant, and onion, bulked up with protein packed, creamy cannellini beans. Baked with sun-dried tomatoes (and its delicious thick oil), generous amounts of thick tomato paste, with a vegetable stock infused with a combination of basil, smoky paprika and a hint of chilli. All the ingredients fuse together wonderfully to create this flavour-packed, super cosy dish. Generously feeds four to six people and can be enjoyed with some pita bread or combined with wholewheat couscous and a side of greens.
I tend to keep my pantry stocked with all kinds of beans, pulses, herbs and spices, and buy fresh vegetables every other day, making these kind of meals so easy to put together on a whim, and without too much pre-planning involved. I’ll be making more of these kind of dishes as the weather gradually begins to (hopefully) cool!
Author:Sincerely Aline
3 medium sweet potatoes (peeled and chopped into chunks)
1 large carrot (peeled and chopped) or 3-4 rainbow carrots
1 large eggplant (chopped into chunks)
1 white onion (roughly chopped)
1 can cannellini beans (drained) or 1 ¾ cups dried **See below on how to prepare them
3-4 tablespoons sun-dried tomatoes + 3 tablespoons of its oil
3 tbsp tomato paste
2 tsp cayenne pepper
2 tsp paprika
1 tbsp (heaped) dried basil
3-4 cloves garlic (roughly chopped)
2 bay leaves
3 cups vegetable broth, use 1 vegetable stock cube dissolved into 3 cups water
Olive oil
Salt to taste
A handful of chopped coriander to top
Preheat the oven to 180C
Drizzle a large baking dish with some olive oil and a light sprinkle of salt
Add to it the prepared potatoes, carrot, aubergine, onion, and garlic, sprinkle with more salt and olive oil, and ½ tbsp dried basil. Place in the middle shelf of the oven and bake for 25-30 minutes
Take the dish out of the oven at the 25-30 minute mark and give it a mix. Stir in the beans, sprinkle with paprika, cayenne, and the rest of the basil. Add the sun-dried tomatoes and its oil, and mix in the tomato paste
Finally, stir in the vegetable broth or the stock mixed with water and bake for another 30-40 minutes. Top with coriander and serve with some couscous, or pita bread
Soak the white beans overnight (or up to 5 hours) in some water and salt. When ready to cook them, drain and rinse. Place in a large pot with just enough water to cover the beans, bring to a boil and boil for up to 10-15 minutes. Remove any foam that may form with a spoon.
Pop a lid on, leaving a small gap to ensure there is a little for the steam to release. Leave to simmer for 1 hour. Then drain and leave to one side.
Prepare the rest of the bake the same way as the method above, adding the boiled beans to the rest of the other ingredients after it has been in the oven for 20 minutes. Stir it and bake together for the duration of the baking time.
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