Courgette, tomato and butter bean traybake with basil
Courgettes, tomatoes and butter beans roasted until the tomatoes burst into their own sauce, with vegan feta and basil on top. Summer flavours on one tray.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan feta.
Method
- Heat the oven to 220°C (200°C fan). Cut the courgettes into half-moons 2 cm thick. Peel the red onion and cut it into thin wedges, crush the garlic, and drain and rinse the butter beans.
- Put the courgettes, onion, whole cherry tomatoes and garlic on a large baking tray. Add the olive oil, oregano and a good pinch of salt and toss together with your hands.
- Spread the vegetables out so they are not piled up, then roast for 15 minutes.
- Take the tray out, add the butter beans and stir them through the juices. Roast for another 12 to 15 minutes, until the tomatoes have burst and the courgettes are golden at the edges.
- Drizzle the balsamic vinegar over the tray and stir, scraping up the sticky bits from the bottom.
- Crumble the vegan feta over the top, tear the basil leaves over it and season with black pepper.
- Serve from the tray, spooning the tomato juices over the beans.
Tip Crusty bread is the obvious partner for the tomato juices left in the tray. Capers or olives stirred in with the beans would also suit.
Per portion
| Energy | 589 kcal |
| Protein | 21 g |
| Carbohydrate | 49 g |
| of which sugars | 15 g |
| Fat | 31 g |
| of which saturates | 11 g |
| Fibre | 18 g |
| Salt | 1.27 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- courgette2
- cherry tomatoes300 g
- butter beans2 tins
- red onion1
- garlic2 cloves
- olive oil3 tbsp
- dried oregano1 tsp
- balsamic vinegar1 tbsp
- vegan feta60 g
- basil½ bunch
