recipeName: chunky roasted veggies and beans
ingredients: 3 tablespoons olive or canola oil 2 tablespoons balsamic vinegar 2 tablespoons strong rooibos tea 1 clove of garlic, crushed 500 g butternut, peeled and cut into chunky pieces 300 g beetroot, peeled and quartered 1 x 400 g tin butter beans, drained 1 tablespoon chopped fresh origanum 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint or more parsley 1 slice feta, crumbled lemon juice and black pepper to taste
steps: preheat oven to 200 °c. mix the oil with vinegar, tea and garlic together in a large mixing bowl. toss butternut and beetroot in oil mixture until well coated. spoon in a single layer into an oven dish or baking tray. roast for 30-40 minutes and then add the beans and roast for 5 minutes more. stir herbs, remaining oil and feta into veggies. season to taste with lemon juice and pepper. spoon veggie and bean mixture onto salad leaves and serve warm or at room temperature.
NER: olive balsamic vinegar rooibos tea garlic butternut beetroot tin butter beans origanum parsley mint feta lemon juice black pepper