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.

Feeds: 2

Takes: 15 minutes

Ve

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

Directions

1

Heat the baked beans in a pan over a medium heat. Tip in the leftover veg and gently simmer until warmed through.

2

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.

3

Spoon the beans onto the toast, top with a drizzle of pesto and a few basil leaves.

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