Roast tomato & white bean soup with basil oil
Slow-roasted tomatoes blitzed with white beans, finished with a vivid basil oil.
Briam: Greek roasted vegetables with feta
Slow-roasted potatoes, courgettes, tomatoes and onions in olive oil, finished with feta.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Layer all the vegetables and garlic in a big roasting dish; season each layer.
- Step 2
Pour over tinned tomatoes and oil; oregano last.
- Step 3
Roast at 180C fan for 70 to 75 minutes, pressing down twice, until collapsed and caramelised.
- Step 4
Feta and parsley over; bread mandatory.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 12g |
| Carbohydrates | 44g |
| – of which sugars | 13g |
| Fibre | 9g |
| Fat | 28g |
| – of which saturates | 8g |
| – of which omega-3 | 0.4g |
| Calcium | 240mg |
| Iron | 2.8mg |
| Salt | 1.2g |
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