Roasted Vegetable and Bean Medley

Ingredients

• 1 Zucchini
• 1 eggplant
• 1 red bell pepper
• 2 Tomatoes
• 1 onion
• 2 sprigs thyme
• 4 tbsp olive oil
• Salt
• Pepper
• 150 g black beans (drained weight; canned)
• 1 tsp dried rosemary
• 120 g Greek yogurt
• 1 tsp garlic powder

Instructions

1. 1.

   Clean, wash and cut zucchini and eggplant into bite-sized cubes. Clean, wash, halve, seed, remove white membranes from the bell pepper and cube it as well. Peel and dice tomatoes. Peel onion and slice into wedges.

2. 2.

   Wash thyme, shake dry and pluck leaves. Toss vegetables with 2 tbsp oil, salt, pepper, rosemary and thyme (reserve some for garnish). Spread on a parchment-lined tray and roast at 200 °C (fan‑forced 180 °C; gas: level 3) for about 15–25 minutes. Meanwhile drain beans and let them dry. Add to the vegetables and continue roasting for another 15 minutes.

3. 3.

   Whisk yogurt with 1 tbsp olive oil, garlic powder, salt and pepper. Spoon yogurt onto plates, top with roasted vegetable‑bean mixture, drizzle remaining olive oil and garnish with leftover thyme.