pepper
Roasted Vegetable and Bean Stew
Ingredients:
- 1 can of beans (any variety)
- 1 aubergine, cubed
- 2 potatoes, cubed
- 2 carrots, cubed
- 2 tablespoons of oil
- Salt and pepper, to taste
Instructions:
1. Preheat the oven to 375°F.
2. Place the cubed aubergine, potatoes, and carrots on a baking sheet. Drizzle with the oil and season with salt and pepper.
3. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
4. Meanwhile, heat a large saucepan over medium heat. Add the beans and cook until heated through.
5. Once the vegetables are done roasting, add them to the saucepan with the beans. Stir to combine.
6. Simmer the stew for 10-15 minutes, or until the vegetables are cooked through.
7. Serve the stew warm. Enjoy!