This is the perfect dish for someone who doesn’t want to stand over the oven constantly of an evening – there are two main bits to the cooking, and you can just leave the food to do its thing. Plus, there is just something about roasting vegetables that makes them taste even BETTER than usual – they soften, the flavours deepen, and then there are the juices. OH THE JUICES.
But anyway. This casserole is straightforward and actually relatively quick – perfect for a weekday evening. Even more perfect for a weekend evening with a big vat of wine. Also perfect for summer or winter. It’s OK. No need to thank me.
Roast Vegetable, Bean & Bacon Casserole
- 1 large onion, roughly diced
- 1/2 butternut squash, cubed
- 3 red peppers, cut into large chunks
- 2 cooked beetroots, cut into chunks
- 1 tin butter beans, drained & rinsed
- 1 tin borlotti beans, drained & rinsed
- 4 rashers of bacon, fat removed & cut into strips (you can leave the fat on if you so wish)
- 1 tin chopped tomatoes
- 1 vegetable stock cube
- 1 tbsp Worcester sauce
- 1 tbsp tomato puree
- 1 tsp paprika
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried basil
- Put the onion, butternut squash, peppers, and beetroot onto a large baking tray. Drizzle with olive oil or spray with cooking spray, sprinkle with the dried herbs & season well. Roast at 200 degrees C for around 25-30 minutes until soft & beginning to char.
- Fry the bacon in a large casserole pan or dish until browned and starting to crisp.
- Add the roasted vegetables and all remaining ingredients to the pan. Add up to a cup of water. Bring to the boil and then simmer for 10-15 minutes until the liquid reduces to a thick consistency.
- Serve with cheese on toast triangles. Trust me.