Inspiration
Chefs’ Selections Chickpeas
Chefs’ Selections Red Kidney Beans
Chefs’ Selections Cannellini Beans
Chefs’ Selections Five Bean Salad
Chefs’ Selections Butter Beans
Chefs’ Selections Chopped Tomatoes
Chefs’ Selections Tomato Paste
2 x Large Onions
4 x Garlic Cloves
1 x Butternut Squash
6 x Mixed Peppers
2 x Aubergine
4 x Courgette
Cook the onions and garlic
Heat 1 tbsp of vegetable oil in a pan over a medium heat. Add the onions and garlic (fresh or frozen diced) with a pinch of salt, and cook until softened.
Roast the vegetables
Cut the remaining vegetables into 1-inch cubes, drizzle with oil, and roast in the oven for 20 minutes, until lightly coloured.
Prepare the cassoulet
Add the roasted vegetables to the pan with the onions and garlic, along with the remaining ingredients. Stir well and simmer gently for 20 minutes, allowing the flavours to develop.
Finish and serve
Garnish with roasted cherry tomatoes and fresh herbs before serving.