Roasted vegetables with butter beans

Sarah Read

The roasted veg taste amazing in the vegetable stock. It's super simple to cook as you pretty much chuck everything in the pan and stick it in the oven!

No ratings yet

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Lunch

Servings

Portions of fruit and veg 5.5

Calories 456 kcal

Ingredients

1 medium butternut squash ((900g) deseeded and cut into chunks)
2 red onion (peeled and quartered)
2 red peppers (deseeded and cut into chunks)
1 medium courgette ((160g) cut into large cubes)
1 aubergine (cut into large chunks)
2 tbsp oil
400 ml vegetable stock
1.5 can butter beans (drained)
16 cherry tomatoes (halved)
40 g pine nuts
3 tbsp pumpkin seeds
0.25 tsp pepper (to taste)

Instructions

Preheat the oven to 200°C (180°C fan).
Throw the prepared vegetables into a large roasting tin. Drizzle the oil over the top and mix it all together.
Pour in the vegetable stock and season with salt and pepper before roasting for 35-40 minutes. Check it doesn't burn.
For the last 10 minutes, add the butter beans, cherry tomatoes and pine nuts.
Serve with the pumpkin seeds scattered over the top.

Notes

Prep Tips:

Feel free to chop and change the vegetables depending on what you have in the kitchen as well!

You could also add a couple of medium potatoes (roast them) to make this a more substantial dinner.

Health Tips:

We've got veg of many different colours in this dinner, meaning we'll get an amazing range of antioxidants, plant compounds and vitamins and minerals. Eat the rainbow!

Eco Tips:

These are all in season together in September only, but it is possible to get Spanish courgettes into October... If we eat this only when these foods are local we massively reduce the carbon footprint of our foods.

NUTRITION: Amount and (% RDA)

Calories: 456kcal (23%)Carbohydrates: 64g (21%)Protein: 16g (32%)Fat: 19g (29%)Saturated Fat: 2g (13%)Trans Fat: 0gSodium: 427mg (19%)Potassium: 1952mg (56%)Fiber: 18g (75%)Sugar: 19g (21%)Vitamin A: 22431IU (449%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 5mg (25%)Vitamin B5: 2mg (20%)Vitamin B6: 1mg (50%)Vitamin C: 143mg (173%)Vitamin E: 7mg (47%)Vitamin K: 25µg (24%)Calcium: 151mg (15%)Copper: 1mg (50%)Folate: 215µg (54%)Iron: 6mg (33%)Manganese: 3mg (150%)Magnesium: 215mg (54%)Phosphorus: 407mg (41%)Selenium: 7µg (10%)Zinc: 3mg (20%)

Keyword butter beans, pepper, roasted vegetables, squash

Tried this recipe?Let us know how it was!