A deliciously simple, all-in-one vegan dinner or side.
Ingredients
1 can
borlotti beans
400g
medium tomatoes, halved
600g
squash, skin on, cut into wedges
5
garlic cloves, crushed
1 tsp
salt
6 tbsp
olive oil
150ml
white wine
A bunch
of sage leaves
Method
Pre-heat the oven to 200°C (180°C fan). Pour the entire contents of the can of beans into a roasting dish, approximately 25cm x 35cm. Add in all the other ingredients and mix. Distributing evenly throughout the tray ensuring the beans are covered with liquid.
Roast in the oven for an hour. The squash and tomato should be well roasted and starting to caramelise. If necessary, return to the oven for a further 10-15 minutes.
Remove from the oven and serve directly from the dish. Crusty fresh bread makes a great accompaniment.
Preparation
