A vegan mediterranean medley

A vegan mediterranean medley.

Make the most of your oven to bring out the flavours of those juicy farmers vegetables.

Ingredients:vegan medley
1 large red pepper
1 courgette
1 Handful Cherry tomatoes
1 carrot
2 medium potatoes
1 handful pre soaked beans-white/Cannellini/kidney beans
3 sprigs fresh parsley
2-3 garlic cloves
Salt and pepper
Thyme
Olive oil

Directions:
1) Half cherry tomatoes, place directly onto oven tray and season with salt, pepper, olive oil and thyme. Dehydrate at 100 degrees in oven for 1-2 hours (or simply buy sun-blushed tomatoes lol)

2) Meanwhile simmer pre-soaked beans on stove. (Or just use pre cooked canned beans)

3) Roughly chop all vegetables except pepper. Transfer chopped veg and whole pepper to oven tray and coat lightly in olive oil and season. Roast at 200 degrees for 30 minutes, turning half way.

4) Once soft, rinse and drain beans in cold water, transfer to small bowl and add 2-3 grated garlic cloves, chopped fresh parsley and the sun blushed cherry tomatoes with any juices/oil. Season to taste. Place in fridge to cool.

5) Once veg are roasted and soft, remove from oven. Remove stem and seeds, peel and slice pepper.

6) Dish everything out onto a plate and soak in all the amazing colours and smells. 🙂

Feel gratitude for your creativity, patience and efforts and savour the taste.

❤️ xXx

your comments are most welcome

Your email address will not be published.