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Italian roast vegetables and beans (v, lf, gf)

A hearty, satisfying dish that delivers plenty of nutrition.
Serves 3 as a hearty main, or 6 as a side dish.
Vegan, low fat and gluten free.

Author: Bite-sized thoughts.

Original post (with pictures) here.

3 large potatoes, cut into chunks
2 large carrots, cut into rounds
1/2 cabbage, roughly chopped
1 large bell pepper, diced
1 red onion, diced
1-1/2 cups cooked chickpeas or mixed beans
2 tbsp sherry vinegar
1 tbsp maple syrup
1 tbsp oil
1 tsp dried oregano
1 tin (375g / 1-1/2 cups) crushed tomatoes

1. Preheat your oven to 180'C.
2. Place the vegetables (potatoes, carrot, cabbage, pepper, onion) and chickpeas/mixed beans in a large oven-proof dish.
3. In a small bowl or jug, combine the sherry vinegar, maple syrup, oil and oregano. Whisk to combine. Pour over the vegetable mix. Add the crushed tomatoes.
4. Stir the vinegar mix and tomatoes through the vegetables, and then bake in the oven for 1 hour. After 1 hour, stir the vegetables again, and then cover the dish (with foil or a lid) before baking for an additional hour.