03/09/2026
I did this vegetable dish as an accompaniment to chicken fillets but it probably makes for a nice veggie lunch on its own, perhaps with some lovely bread.
It’s onions, peppers, courgettes and tomatoes roasted in rapeseed oil and garlic purée, then passata, borlotti beans and gnocchi added. I heated it through on the hotplate, added some seasoning and fresh basil, then put the lid on the pan and returned it to the oven for a few minutes while I seared some asparagus on the hotplate. Then put the asparagus on top for a colourful and tasty dish.