Bean & Roasted Vegetable Casserole
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Cooking tools:
- Chef's knife
- Cutting board
- Roasting pan
- Baking dish
- Oven
- Measuring cup
- Mixing bowl
- Wooden spoon
- Kitchen scale
Ingredients
- 1 Eggplant sliced
- 2 Onions sliced in quarters
- 1 Sweet Potato Cubed
- 4 Ruby Lou Potatoes Cubed
- 2 Red Capsicum Chopped into big pieces
- Bunch of Silverbeet washed and chopped
- 300 grm Jap Pumpkin
- 440 grm Can Chopped Tomatoes
- 250 grm Black Eyed Peas
- 250 grm Borlotti Beans
- 2 cups Stock (chicken or vegetable)
- ¼ cup olive oil
- Salt & pepper to season
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