Roast green bean, mushroom, kidney bean and feta


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.


  • 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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