Beans and Roasted Vegetables

Serves 4 - 6

Ingredients

1 x 410 g tin of sugar beans, drained
1 x 410 g tin of red kidney beans, drained
2 large butternut, peeled and cubed
2 medium carrots, sliced
2 medium potatoes, cubed
2 medium brinjals, sliced
20 ml basil
20 ml thyme
2,5 ml salt
Pepper to taste
375 mixed dried fruit
20 ml olive oil
45 ml white wine vinegar
125 ml parsley, chopped

Method

1. Line a baking pan with foil and spray with cooking spray
2. Combine the vegetables on the pan
3. Add the herbs and spray generously with a cooking spray
4. Bake uncovered for 2 hours at 200 ºC
5. Add the mixed fruit, beans and seasoning during the last 10 minutes
6. Spoon the vegetables into a serving bowl
7. Drizzle oil, vinegar and parsley over the vegetables
8. Serve hot.