Butter Bean and Roasted Vegetable Traybake with Pesto

• 2courgettes, cut into 2cm chunks
• 2red peppers, cut into 3cm pieces
• 1red onion, cut into 8 wedges
• 4garlic cloves, unpeeled and lightly crushed
• 3 tbspolive oil
• 1 tspdried oregano
• 400gcherry tomatoes
• 2 x 400gtins butter beans, drained and rinsed
• 100gvegetarian green pesto (about 4 heaped tbsp)
• 1lemon, juiced
• 70grocket
• fine salt
• black pepper
• 1ciabatta loaf, warmed and torn

Method

1. 1Heat the oven to 220C (200C fan). Tip the courgettes, peppers, red onion and garlic onto your largest roasting tray with 2 tablespoons of the olive oil, the oregano, a teaspoon of salt and plenty of pepper. Toss and spread out in a single layer; use two trays if it is crowded, or the vegetables steam rather than roast.
2. 2Roast for 18 minutes until the courgette is soft and the pepper edges are browned.
3. 3Toss the butter beans and cherry tomatoes with the last tablespoon of oil and a pinch of salt, scatter them over the tray and shake it. Roast for 12 minutes more until the tomatoes have burst and the beans are blistered and hot through. Put the ciabatta on the shelf below for the last 5 minutes until the crust crackles.
4. 4Squeeze the soft garlic out of its skins into a small bowl, mash with a fork and stir in the pesto and half the lemon juice.
5. 5Spoon the pesto over the hot tray and turn everything gently so the tomato juices loosen it into a dressing that coats the beans. Taste; add the rest of the lemon juice and more salt if it needs it.
6. 6Scatter the rocket over the top so it wilts a little in the heat and take the tray to the table with the torn ciabatta to mop up the juices.

Per serving

kcal

573

protein

21.4g

fibre

14.8g

carbs

70g

fat

25.4g