Oven-Roasted Summer Vegetables with White Beans and Goat Cheese

Eggplant, bell pepper and zucchini become soft and aromatic in the oven and meet creamy white beans and fresh goat cheese. With lemon and basil, this turns into a light, summery main course.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 200 g Eggplant
• 1 Stück red bell pepper
• 1 Stück Zucchini
• 2 Stück Tomatoes
• 1 Stück red onion
• 2 Stück garlic cloves
• 1 Dose white beans (drained)
• 3 EL Olive oil
• 1 TL Oregano, dried
• 1 TL Sweet paprika powder
• 100 g Fresh goat cheese
• 1 Bund Basil
• 1 Stück Lemon (juice and zest)
• Salt
• Black pepper

Method

1. Preheat the oven to 220 °C (conventional heat, top and bottom).
2. Wash and trim the eggplant and zucchini, then cut them into roughly 2 cm cubes. Remove the seeds from the pepper and cut it into pieces. Peel the onion and cut it into thick wedges. Peel the garlic and chop it finely.
3. Toss the vegetables in a large bowl with 2 tbsp olive oil, oregano, paprika powder, salt and pepper, then spread them out on a baking sheet lined with baking paper.
4. Roast the tray in the oven for about 25 minutes, until the vegetables are soft and lightly browned at the edges. Turn them once after about 15 minutes.
5. Rinse the beans and let them drain. Roughly dice the tomatoes and gently simmer them with the garlic and the remaining olive oil in a pan over medium heat for about 5 minutes, until soft.
6. Add the beans to the tomatoes, heat briefly together, and season with salt and pepper.
7. Divide the roasted vegetables between two plates and arrange the bean and tomato mixture alongside.
8. Crumble the goat cheese over the top. Squeeze the lemon and drizzle the juice and some zest over everything. Pluck the basil leaves, roughly tear them, and scatter them over the dish.