I'm glad I did, because we both loved this meal. It is the sort of dish that is hearty and rich and satisfying, while still delivering a decent serve of your daily vegetable requirements. It's definitely suited to cool weather, and will make your house smell lovely at the same time as warming your kitchen (and subsequently, your stomach!).
In addition to cool temperatures, this dish suits weekends due to 2 hours of cooking time. Happily, though, the active attention time is minimal. You can also bake it in advance and reheat as needed.
I used tinned tomatoes in this, but you could use fresh if you preferred. There is also scope to vary the vegetables to suit what your own fridge is harbouring. I suspect it is a forgiving recipe, and I look forward to trying variations on the vegetables myself with time.
Italian roast vegetables and beans
Serves 3 as a hearty main, or 6 as a side dish
Vegan, low fat and gluten free
Author: Bite-sized thoughts
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
Preheat your oven to 180'C.
Place the vegetables (potatoes, carrot, cabbage, pepper, onion) and chickpeas/mixed beans in a large oven-proof dish.
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.
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.
Submitted to Healthy Vegan Fridays.
What dishes do you enjoy rediscovering when the weather turns from hot to cold (or for those of you in the northern hemisphere, are you fitting in before warm temperatures arrive)?