Name: Cannellini Beans, Roasted Red Peppers, Courgette, Green Olives & Fresh Thyme
Prep time: 15 min
Cook time: 1 h
Yield: 4
Ingredients: 6 Romano peppers, cored, deseeded, and sliced lengthways; 3 tbsp olive oil; 1 courgette, very thinly sliced; A pinch of dried herbes de Provence; 2 x 400g tins of cannellini beans, drained and rinsed; 125ml Summer Basil Pesto; 16 pitted green olives, thinly sliced pper; 2 tsp finely chopped thyme; Sea salt and freshly ground black pepper; 10 hazelnuts, halved; 1 garlic clove, crushed; 100ml olive oil; A large bunch of basil, leaves only; 15g grated vegan Parmesan or nutritional yeast

VMG Recipes