Make this bean and ricotta traybake using our pre-prepared roasted summer vegetable traybake. Serve al fresco with crusty bread for dipping and scooping
Prep:10 mins
Serves 4
2 tbsp olive oil3 garlic cloves, crushed2 tbsp tomato purée1 tsp smoked paprika200ml vegetable stocksmall handful of thyme sprigs350g roasted vegetables (see recipe below)700g jar white beans, drained and rinsed250g ricottacrusty bread and green salad, to serve
STEP 1Heat the oven to 200C/180C fan/gas 6. Mix half the olive oil with the garlic, tomato purée, paprika, veg stock and thyme in a roasting tin. Stir in the roasted veg and beans, nestle the ricotta in the middle and drizzle with the remaining oil.STEP 2Season and roast for 30-35 mins until reduced and golden. Serve with crusty bread for dipping and a green salad in a lemony dressing.
