Ingredients
Vegetables
- 500 g baby potatoes, halved or quartered
- 2 medium zucchini/courgettes, sliced into thick rounds
- 2 medium carrots, sliced diagonally
- 1 medium onion, sliced
- 150 g sun-dried tomatoes, preferably in oil, drained and roughly chopped
- 1½ cups (about 250 g) cooked white beans/cannellini beans, drained and rinsed
- 4–5 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
Seasoning
- 1½ tsp dried oregano
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp black pepper
- ¾–1 tsp salt, to taste
- ½ tsp chili flakes, optional
- 1–2 tbsp lemon juice
- 1 tsp lemon zest, optional
Herbs & finishing
- 2–3 fresh rosemary sprigs
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, optional
- 2–3 tbsp crumbled feta, optional
- 2–3 tbsp toasted pumpkin seeds or sunflower seeds, optional
Method
- Heat oven to 200°C / 400°F. For a fan oven, use about 180°C / 350°F.
- Prepare the potatoes and carrots.
Put potatoes, carrots and onion into a large roasting dish. Add olive oil, oregano, thyme, smoked paprika, salt and pepper. Toss thoroughly. - First roast.
Roast for 20–25 minutes, turning once halfway through. Potatoes should begin becoming golden but shouldn’t be completely cooked yet. - Add zucchini and garlic.
Add the sliced zucchini and minced garlic. Toss again and roast for another 10–12 minutes. - Add beans and sun-dried tomatoes.
Gently fold in the white beans and chopped sun-dried tomatoes. Add the rosemary sprigs. Return to the oven for 8–12 minutes, until the vegetables are browned and the beans are hot. - Finish.
Remove the rosemary. Add lemon juice and, if desired, lemon zest. Taste and adjust salt, pepper and chili flakes. - Garnish with fresh parsley/basil and a little extra olive oil. Feta can be crumbled over the top.
For the appearance in your photo
For a similar presentation, don’t mix everything aggressively after cooking. Arrange the roasted potatoes and zucchini on top, scatter the beans and sun-dried tomatoes around them, then place a fresh rosemary sprig in the center.
Nutrition — approximate
Assuming 5 servings, without feta or seeds:
| Nutrient | Per serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~10 g |
| Carbohydrates | ~50 g |
| Fat | ~13 g |
| Fiber | ~10 g |
| Sugars | ~9 g |
| Sodium | ~450–600 mg* |
*Mostly dependent on the salt and whether the beans/sun-dried tomatoes are salted.
Nut information
No tree nuts or peanuts are required for this recipe. White beans are legumes, not nuts.
If using pumpkin or sunflower seeds, the recipe remains nut-free but isn’t necessarily appropriate for someone with a seed allergy. For a strict nut-free version, use no seed garnish and check packaged sun-dried tomatoes/beans for cross-contamination labeling.
QS / quantity scaling
For 2 servings, simply halve the ingredients.
For 8 servings, multiply the ingredients by about 1.6 rather than doubling them if you want the vegetables to roast properly; use two large trays rather than overcrowding one.