When I first started eating a more plant-based diet, adding flavour to veg without covering them in cheese or butter felt like a challenge. But I’ve learnt a few things from trying other people’s recipes, it’s all in the seasoning. This recipe is minimal on effort and big on flavour. Simply throw the ingredients into a roasting tin, season and bake them for around 20 minutes. That’s it.
It makes a really tasty side, or you can cook off some pasta and toss it all together for a Mediterranean style dish.
100% Vegan, Gluten-Free & All Natural Ingredients
Ingredients
Difficulty rating
- 1 large head of broccoli, cut into small florets
- 1 large courgette, sliced into chunks
- 1 can / Tetrapack of cannellini beans, drained
- A large handful of fresh basil, finely chopped
- 2 tbs olive oil (I used lemon infused for extra flavour)
- Juice of 1/2 lemon
- 1 tbs dried oregano
- 1 tsp pink himalayan salt
- A good crack of black pepper
Method
Preheat the oven to 180 oC and have your roasting tin at the ready.
Place your chopped veg along with the beans in the dish.
Drizzle with the oil, lemon juice and add the basil, oregano & seasoning. Give everything a good toss to evenly coat in the herbs.
Pop into the oven and bake for 20 – 30 minutes, tossing once or twice in between.
Serve hot, or let it cool and then refrigerate if you’re having it later.
This will keep for up to 2 days refrigerated in an airtight container
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The plant girl. 