Mixed baked veg with borlotti beans

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A simple way to get more than your ‘five a day’ and a portion of essential omega3.





Rinse half an aubergine and slice into 1” slices then place on the edge of a large oval baking dish.


Cut the spine from one large kale leaf, discard the spine. Rinse and roll he leaf into a sausage shape then cut into 1” slices and put into the centre of the baking dish.


Rinse and half one each red, yellow and green bell peppers and remove the seeds and white pith completely. Then slice all peppers into 1” slices. and arrange half of them randomly in the centre of the baking dish.


Peel 3 garlic cloves and add to the dish whole.


Add a sprinkling of black pepper and salt. Drizzle 2 tsp of oil over the veg and arrange the other half of the peppers on top.


Peel one shallot. top and tail the rough parts and put in the baking dish along one edge with one whole chestnut mushroom on the other edge. Add more black pepper and drizzle over another 2 tsp of oil.


Place in the top of a preheated 200fan / 220C oven and bake for 20 minutes.





Meantime prepare a second smaller baking dish as follows:


Rinse a handful of spinach and put into the baking dish.


Drain the water from a small can of borlotti beans, discard the water an top the spinach with the beans.


Mix in a small can of mackeral fillets (or sardines).


Rinse 3 asparagus tips and arrange in the middle of the baking dish.


The second baking dish will only need to be placed into the oven for the last 10 minutes of the cooking time.


Use the smaller baking dish to serve adding a generous portion of the baked vegetables from the first baking dish.





Serves 1 with the remaining baked veg retained for another day as a booster to another meal.


This would also be nice to accompany any kind of fried steak (4 minutes each side for medium rare) if you don’t fancy the fish addition.
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My April 2018 recipes:

Pulled pork with apple cider sauce in pastry

Squash tomato tagliatelle

Beefburger in the hole


Choc orange snack bites


Tzimmes


My March 2018 recipes:

Spatchedcocked chicken with mustard and honey glaze

Rich aubergine sauce with wholemeal pasta


Classic Ratatouille


Pulled lamb pie with kalettes, carrot and mushroom


Greek style pulled lamb


Cheese soufflé using left over mash


Pork apple meatballs with quinoa crisped base and roasted bell peppers

Chicken and mushroom puff pastry pie

Stuffed sweet long pointed red peppers with herby greens


Stuffed squash with homemade red pesto / Provolone Dolce topping


One pan Ostrich and mushroom orzo

My February 2018 recipes:

Teriyaki tofu bake


Turkey Shepherd’s pie with a kick


Red Kidney bean and buckwheat curry

Tandoori chicken with roast veg and chickpeas

Tomato and rosemary focaccia

No cook anytime snack

Baked sockeye salmon with mayo / cumin topping

Mung beans with homemade spinach pesto

Chilli peppers with oyster mushrooms

Maple bacon with baby corn and easy veg

Dry cured back bacon with tangy tofu bites

Chilli hot with apricot pork http://rosesjustquicksnacksblog6.blogspot.co.uk/2018/02/chilli-hot-with-apricot-pork.html

Tomato chickpea hash

Chicken pot pie with seasonal greens