Mediterranean roast vegetables with beans and rice

2 courgettes
1 red pepper
1 red onion
12 cherry tomatoes
4 medium mushrooms
1 aubergine
3 carrots
1 head of garlic
2 bay leaves
1 tsp oregano or 2 sprigs fresh thyme
Ground black pepper
Pinch salt
1tbs balsamic vinegar
1 tbs olive oil
100g cooked pulses
2oz brown rice (dry weight)
80g rocket

For hungry teens I add low fat haloumi or more brown rice.

Prepare the vegetables: wash the courgettes, pepper, mushrooms, then chop into pieces about the same size as the cherry tomatoes.
Peel the onion and chop in half from root to tip. Slice thinly from root to tip.
Separate but do not peel the cloves of garlic.
Slice the aubergine about 1.5cm thick. Cook over a medium high heat in a dry pan (non-stick or heavy cast iron) pan until slices start to soften.
Slice the carrots thinly.
Put all the vegetables, oil, balsamic and herbs into a large baking dish. Toss gently to coat the vegetables.
Place in a medium high oven and bake for about 40 minutes, stirring occasionally, until the vegetables are cooked through. The carrots should still have some "bite".
Whilst the veg cook, rinse the beans, and cook the rice.
Once the veg and rice are cooked through, assemble the dish. Wash the rocket and stir into the cooked vegetables. Put back in the over for a couple of minutes to wilt.
Drain the rice, mix in the beans. Divide into 5 equal portions. Top with the cooked vegetables.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user LOVAGE.