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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Rich Tomato Baked Beans with Roasted Mediterranean Veg + Basil Pesto
A nifty yet DELICIOUS way to use up leftover roasted veg. Simply stir them through our Rich Tomato Baked Beans, load onto a chunky slice of toasted sourdough + top with pesto for a real taste of Mediterranean summer. We roasted diced courgettes, aubergines + peppers at 180C in plenty of olive oil, salt + pepper for about 40 mins, until soft, jammy and a little caramelised.
Ingredients
1 jar Rich Tomato Baked Beans
100g leftover roasted Mediterranean vegetables (courgette, peppers, aubergine)
2 tsp pesto (pre-bought or homemade)
2 slices of sourdough bread, or bread of choice
A few basil leaves, for garnish
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Directions
Heat the baked beans in a pan over a medium heat. Tip in the leftover veg and gently simmer until warmed through.
Toast the bread until crisp and golden - either in a toaster for a quick, light finish, or in a pan with a drizzle of olive oil, frying both sides until crisp and golden brown.
Spoon the beans onto the toast, top with a drizzle of pesto and a few basil leaves.
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