Fried vegetables

Winter Beans & Roasted Vegetables


  1. Soak Beans overnight in plenty of water
  2. Drain and set aside. Do NOT rinse
  3. Cook separately in water, no salt, until just about tender
  4. Add salt and cook until tender
  5. Drain and set aside. Do NOT rinse
  6. Combine vegetables and beans in a suitable bowl, add sweet basil, thyme, garlic oil
  7. Aromat, vegetable stock powder, crushed black pepper and salt and toss until well mixed
  8. Place single layered into solid tray or casserole dish and roast in a preheated oven 250’c for +-15 minutes or until vegetables are al dente
  9. Remove and add dried fruit and bake for another 5 minutes
  10. Remove and while still hot add Greek salad dressing
  11. Once cooled down add chopped parsley


  1. 125g Kidney beans, dried

  2. 3L water

  3. 125g Red speckled beans, dried

  4. 3L water

  5. 250g Butternut peeled and cut into 1 cm cubes

  6. 100g Carrots cut into thin strips

  7. ½ Turnips cut into 12 wedges each

  8. 125g Baby potatoes cut into quarters

  9. 75g Green beans cut into thin strips

  10. 100g Cauliflower in pieces

  11. 100g Onions, cut into wedges

  12. 92g Dried fruit mix cut into chunky pieces

  13. 1tsp Sweet basil dried

  14. Pinch Thyme dried

  15. ½ Tbsp Garlic oil

  16. 3 Tbsp Greek dressing

  17. 1/4 cup Parsley chopped

  18. Pinch Aromat

  19. 1 Tsp Vegetable stock powder

  20. Pinch Pepper black crushed

  21. Pinch Salt

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