Mediterranean One-Pot Oven Vegetables and Beans
Refreshing Mediterranean vegetables and beans, baked in the oven with vegan parmesan! Simple recipe in only one casserole for lazy people with no cooking skills!
Servings: 1 casserole
Equipment
- fire proof glass casserole (mine is linked in the picture above)
Ingredients
- 1 bell pepper red or yellow
- 1 leek only the white and light green part
- ½ eggplant
- 160 g cherry tomatoes
- 240 g beans of the can (the ones I used are linked in the picture above) like white beans, pinto beans, ...
- 400 g tomato sauce
- 1 tbsp tomato puree
- 1 tbsp olive oil
- 100 ml water
- fresh herbs like rosemary, basil, thyme
- 1 bay leef
- salt, pepper, sweet paprika powder
- vegan parmesan or yeast flakes
Instructions
- Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
- Wash the vegetables, chop them into medium-sized cubes and put them into the fire proof casserole. Add the strained beans, tomato sauce, tomato puree, water, olive oil, all the herbs and spices. Mix it all well, everything should be covered with the tomato sauce.
- Grate some parmesan with a fine parmesan grater over the vegetables and beans and bake it in the oven for 25 minutes.
- Serve the casserole like that or together with crispy bread, tortillas, pasta, rice, quinoa ect.