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🍽️ Roasted vegetables with beans

365 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the zucchini and the eggplant thoroughly.
  2. 2. Cut the zucchini and the eggplant into small cubes.
  3. 3. Wash the bell pepper.
  4. 4. Halve the bell pepper and remove the seeds and the white inner parts.
  5. 5. Cut the bell pepper into cubes as well.
  6. 6. Wash the tomatoes.
  7. 7. Cut the tomatoes into cubes.
  8. 8. Peel the onion.
  9. 9. Cut the onion into wedges.
  10. 10. Wash the thyme.
  11. 11. Shake the thyme dry.
  12. 12. Pluck the thyme leaves off the stems.
  13. 13. Set aside some of the thyme for later garnishing.
  14. 14. Put the cut vegetables into a bowl.
  15. 15. Add 2 tablespoons of oil.
  16. 16. Season with salt and pepper.
  17. 17. Add rosemary and the remaining thyme.
  18. 18. Mix the vegetables well with the spices and the oil.
  19. 19. Line a baking sheet with baking paper.
  20. 20. Spread the vegetables evenly on the sheet.
  21. 21. Preheat the oven to 200 °C (180 °C with convection or gas level 3).
  22. 22. Bake the vegetables for about 15 to 25 minutes.
  23. 23. Drain the beans in a colander.
  24. 24. Let the beans drip dry well.
  25. 25. Take the vegetables out of the oven.
  26. 26. Add the drained beans to the vegetables.
  27. 27. Bake the vegetables with the beans for another 15 minutes.
  28. 28. Put the yogurt into a small bowl.
  29. 29. Add 1 tablespoon of olive oil to the yogurt.
  30. 30. Add garlic powder to the yogurt.
  31. 31. Season the yogurt with salt and pepper.
  32. 32. Stir the yogurt well until the ingredients are mixed.
  33. 33. Spoon the yogurt onto the plates.
  34. 34. Distribute the roasted vegetables with beans on top of the yogurt.
  35. 35. Drizzle the dish with the remaining olive oil.
  36. 36. Garnish the dish with the reserved thyme.

Nutrition per serving