A unique veggie stack recipe that looks as good as it tastes, as well packing some serious nutrition - of course!
Rated 5 stars by 2 users
Fun to make and fun to eat :D
400g Cannellini Beans
2 tsp Paprika
Spinach or Rocket to garnish
Slice the pumpkin, zucchini and capsicum into flat 1/2 cm lengths and then roast laying flat on a paper lined tray at 200C until lightly browned. Takes about 20mins
Drain and rinse the beans and mash gently leaving some beans whole with the paprika and salt and pepper.
Warm the bean mixture and then ladle onto each plate.
Add a layer of each roasted veg, starting with the biggest pieces.
Garnish with Rocket or Spinach and sprinkle a bit more salt and pepper.
This is another recipe with options! Use up what ever makes sense to you!
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