Roasted vegetables with beans and mojo verde
Simply roast vegetables (which most of us are used to cooking), beans from a tin and a herby sauce from the Canary Islands that you can whizz up in the food processor. This is easy, but it's still a special dish.
Cooling time required
Overview
Prep time
10 mins
Cook time
30 mins
Serves
4
Ingredients
For the vegetables
8 plum tomatoes
6½ tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp soft brown sugar
½ tsp chilli flakes
2 peppers (red or yellow are best), quartered and seeds and stalks removed
1 large aubergine, cut into 1cm-thick slices
1 x 400g tin cannellini beans (or other white beans), drained, rinsed and patted dry
For the mojo verde
35g parsley leaves
35g coriander leaves
2 garlic cloves, roughly chopped
1 green chilli, halved and seeds removed, chopped
100ml extra virgin olive oil
2 tsp ground cumin
2 tbsp sherry vinegar
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