Roast green bean, mushroom, kidney bean and feta

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One of the most boring things can be the standard roast veggies that vegetarians are supplied, often as the only meat free option on a menu. Roast peppers, butternut and carrots, usually cooked with no additional flavour, or doused in stock (sometimes chicken – I am sure vegetarians won’t notice). There are so many other roast-able vegetables – many that cook quicker than roots.

Ingredients:

  • Packet of green beans
  • Punnet of mushrooms
  • Tin of kidney beans
  • Oreganum (or any dried or fresh herbs you have)
  • Drizzle of olive oil
  • Drizzle of balsamic vinegar
  • Juice of half a lemon
  • 2 rounds of feta (leave for vegan version)

Wash and prepare the beans, quarter the mushrooms and drain the beans. Add them all into a roasting dish with the olive oil, balsamic and lemon. I added oreganum because we have this incredible herb from cyprus. Cover the tray in tin foil and cook for 10/15 minutes until the mushrooms seep a little and the veggies cook in the juices a little. Cook for another 10/15 minutes. Crumble the feta and grill until the pieces are browned. The good thing about this meal, is that kids can eat it, but I prefer more flavour, so I serve it with dhanya chutney and bougouri.

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