Roast Pepper, Tomato & Butter Beans with Basil Aquafaba Mayo

This is summer in a baking tray. A whole meal, all done in one pan so no washing up and no stress. But hang on, we need a sauce! How about taking the magical liquid (aka aquafaba) from the butter beans and making a vegan basil mayo out of them? Now we can add no waste to the list of this dish’s virtues.

And it’s just as delicious cold, I ate this spooned over green leaves the following day and the next day I ate it with feta crumbled over. Use any leftover mayo in sandwiches, potato salads or to dip your crudites into.

ingredients

serves 4
2 red, yellow or green long peppers, deseeded and cut into 3cm chunks
400g cherry tomatoes, mix of colours, pricked with a sharp knife
A head of garlic, peeled
3 tbsp black olives, de-stoned
1 red onion, peeled and sliced into thin wedges
1 heaped tbsp capers, rinsed
2 x 400g jar of butter beans
100ml olive oil
Basil Aquafaba mayo
100ml drained butter bean liquid
1 garlic clove, chopped
30g basil leaves, chopped
2 tsp dijon mustard
2 tbsp cider vinegar
100ml mild olive oil
200ml sunflower oil

instructions

Preheat the oven to 200C/180C fan/400F. Drain the butter beans, reserving 100ml of their liquid.

In your largest baking tray, combine all the peppers, tomatoes, onion, garlic, olives, capers and butter beans. Pour over the oil and season generously with salt and pepper. Mix with your hands and place in the oven for 45 minutes, stirring 2-3 times, until the tomatoes have deflated and onions and garlic are sweet, tender and golden on the edges

While it’s in the oven, make the mayo. Place the beans liquid, garlic, mustard, vinegar, basil and a big pinch of salt in a jug. Combine the oils.

Using a hand blender, whizz all the ingredients together until smooth. In a steady stream, start adding the oils (you don’t have to be as delicate as with egg mayo), moving the hand blender up and down as you go to get as much air in there as possible. Once all the oil has been added, it should be nice and thick. Have a taste and adjust the seasoning if necessary.

Once the vegetables are lovely and deflated, remove and leave to cool for a few moments. Serve with the mayo spooned on top and a little extra basil ripped over. Delicious hot or cold.