* ½ a medium Aubergine, diced into small chunks * 1 Red Pepper, diced into small chunks * 200g Cherry Tomatoes * 1 medium courgette, cut in half, then into wonky triangles * 1 red onion, cut into wedges * 1 bulb of garlic * 2 tbsp good quality extra virgin olive oil * Sea Salt and black pepper * 700g butterbeans + their stock (the water in the can/jar, check if it’s salted first then omit any added salt if so!)
**Cheesy sauce**
* 1 scoop of the roasted veg * The roasted garlic cloves * 3 tbsp nooch * 100g silken tofu * 2 tbsp of the butterbeans * Juice of one lemon * 1/2 tsp salt (less if the beans are already salty) * Ground black pepper
**To serve**
* Sourdough Bread * Fresh basil * Lemon zest * Black pepper * Extra virgin olive oil
###Instructions
1. Preheat oven to 200 degrees Celsius (fan setting)
1. In a baking tray, add all the veg, 3/4 of the cherry tomatoes, garlic, olive oil, salt and pepper, toss and cover with tin foil, then bake for 25mins, or until soft but not completely mushy. Get the dish out the oven but don’t turn it off, yet. Remove the foil, allow the mix to cool a little, then scoop out one large spoonful and add it the blender with the rest of the ingredients listed above (including the roasted garlic cloves) Blend the mix, season to taste, then pour into the roasted veg mix.
1. Add all the rest of the butterbeans to the roasted veg, draining a little canning liquid off the top of there is a lot of it, or rinsing if you desire and replacing the lost water with a little fresh tap water. Mix everything together really well, then add the rest of the cherry tomatoes to the top of the dish, nestling them into the mix. Drizzle with olive oil, then bake (no foil) for 10-15 mins, until golden and bubbly.
1. Serve with the fresh basil, olive oil, lemon zest and eat with toasted sourdough.
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###Ingredients
* ½ a medium Aubergine, diced into small chunks
* 1 Red Pepper, diced into small chunks
* 200g Cherry Tomatoes
* 1 medium courgette, cut in half, then into wonky triangles
* 1 red onion, cut into wedges
* 1 bulb of garlic
* 2 tbsp good quality extra virgin olive oil
* Sea Salt and black pepper
* 700g butterbeans + their stock (the water in the can/jar, check if it’s salted first then omit any added salt if so!)
**Cheesy sauce**
* 1 scoop of the roasted veg
* The roasted garlic cloves
* 3 tbsp nooch
* 100g silken tofu
* 2 tbsp of the butterbeans
* Juice of one lemon
* 1/2 tsp salt (less if the beans are already salty)
* Ground black pepper
**To serve**
* Sourdough Bread
* Fresh basil
* Lemon zest
* Black pepper
* Extra virgin olive oil
###Instructions
1. Preheat oven to 200 degrees Celsius (fan setting)
1. In a baking tray, add all the veg, 3/4 of the cherry tomatoes, garlic, olive oil, salt and pepper, toss and cover with tin foil, then bake for 25mins, or until soft but not completely mushy. Get the dish out the oven but don’t turn it off, yet. Remove the foil, allow the mix to cool a little, then scoop out one large spoonful and add it the blender with the rest of the ingredients listed above (including the roasted garlic cloves) Blend the mix, season to taste, then pour into the roasted veg mix.
1. Add all the rest of the butterbeans to the roasted veg, draining a little canning liquid off the top of there is a lot of it, or rinsing if you desire and replacing the lost water with a little fresh tap water. Mix everything together really well, then add the rest of the cherry tomatoes to the top of the dish, nestling them into the mix. Drizzle with olive oil, then bake (no foil) for 10-15 mins, until golden and bubbly.
1. Serve with the fresh basil, olive oil, lemon zest and eat with toasted sourdough.
[Source](https://www.instagram.com/p/C_tEsOVoD9p/)
This gif is the equivalent of the essays people post on their blogs before getting to the actual recipe.
Where are the spices lol
Trauma dumping with a side of beans