Pesto White Bean Traybake

• Cannellini Beans(800 g)
• Cherry Tomatoes(300 g)
• Courgette(2)
• Red Onion(1)
• Garlic(4 cloves)
• Pesto(5 tbsp)
• Olive oil(2 tbsp)
• Lemon(1)
• Parmesan(40 g)
• Fresh basil(10 g)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Chili flakes(½ tsp)optional

Method

1. 1

   Heat the oven to 220°C. Drain and rinse the {White Beans}. Halve the {Cherry Tomatoes}, slice the {Zucchini} into thick half-moons, thinly slice the {Red Onion}, and finely chop the {Garlic}.

   ~12 min

2. 2

   Tip the {White Beans}, {Cherry Tomatoes}, {Zucchini}, {Red Onion}, and {Garlic} onto a large tray. Add the {Olive oil}, {Salt}, {Black pepper}, and {Chili flakes}, then toss well to coat and spread into an even layer.

   ~5 min

3. 3

   Roast for 20 minutes, stirring once halfway, until the tomatoes collapse, the zucchini is tender, and the onions are golden at the edges.

   ~20 min

4. 4

   Add the {Pesto}, finely grated zest from the {Lemon}, and half the juice from the {Lemon}. Toss everything together on the tray so the roasted vegetables and beans turn glossy and cohesive.

   ~3 min

5. 5

   Return the tray to the oven for 8 minutes, until the pesto clings to the beans and the traybake looks juicy rather than wet.

   ~8 min

6. 6

   Scatter over the {Parmesan} and {Fresh basil}. Serve straight from the tray with the remaining lemon juice squeezed over to taste.

   ~2 min