For ➍2 cans giant white beans (400 g each), rinsed & drained
2 red onions, peeled, cut into 8 wedges each
2 red bell peppers, chopped
1 eggplant, in pieces
1 zucchini, in pieces
4 small tomatoes on the vine, each cut in 4 wedges
3 garlic cloves, thinly sliced
2 tbs rosemary needles, coarsely chopped
1 red chilli pepper, in rings
pinch chilli flakes
salt pepper
4 tbs olive oil
For the pistou*:
80 g pine nuts
40 g basil
1 garlic clove, finely chopped
10-12.5 cl olive oil
Preheat the oven to 200 °C.
Put the beans, all the vegetables, the garlic, rosemary, chilli pepper and chilli flakes, four tablespoons of olive oil, a good pinch of coarse salt and a pinch of pepper in a bowl and toss. Divide the mixture over two baking trays lined with parchment paper.
Slide the baking trays into the oven and roast for 45-60m, until the vegetables are tender and the beans are just a little crunchy. Switch the baking plates halfway through, so that they both receive the same amount of top and bottom heat.
For the pistou, toast the pine nuts in a dry frying pan until they are nicely browned. Set aside 12 basil leaves. Place the rest of the basil leaves, garlic and half the pine nuts in the bowl of the food processor and pulse a few times. Then, while the machine is running, pour in as much oil as needed for a runny sauce in a trickle. Taste and season the pistou with salt and pepper.
Transfer the beans and vegetables to a serving platter. Sprinkle over the rest of the pine nuts and the reserved basil leaves.
Serve the pistou separately.
*Pistou is the Provencal version of Italian pesto. It's basically the same sauce without Parmigiano.
