We’re really busy with work and decorating at the moment, so we’re all about easy midweek dinners. This is perfect - chop it all up, put it in the oven (giving you half an hour to wash your brushes!), then add some goats cheese and eat - what’s not to love. I’m reliably informed it tastes great with leftover roast meat from the weekend too!
1 onion, chopped into wedges
2 garlic cloves, finely chopped
2 aubergines, chopped into big chunks
2 courgettes, thickly sliced
3 red peppers, chopped into big chunks
Bag of cherry tomatoes
2 tins of cannellini beans, drained & rinsed
120g rindless goat’s cheese
Heat the oven to 180c.
Put all the chopped veg into a large roasting tin, drizzle with olive oil and add rock salt and pepper. Toss to coat it all with the oil and roast for 30 minutes.
Stir in the beans and a good glug of balsamic vinegar and cook for another 5 minutes.
Crumble the goat’s cheese on top, drizzle over a bit of extra virgin olive oil and balsamic vinegar and add some basil leaves.
We have it with rice or a big hunk of fresh bread. It’s great with leftover roast meat too.