Roasted Veggie, Feta & Rice Traybake on Creamy Hummus
A vibrant mix of courgettes, tomatoes, capsicum, and feta meets hearty cannellini beans and fluffy rice, all baked with a boost of chilli‑garlic flavour. Spoon it over silky hummus for a weeknight dinner that’s as nourishing as it is satisfying.
Ingredients
2 cups short grain rice- 2 small courgettes, sliced in ½ cm thick rounds
- 1 red onion, thinly sliced
- 1 cup cherry tomatoes
- 1 capsicum, thinly sliced
- 1 can Chantal Organics Cannellini Beans
- 4 cups chicken stock
- 3 Tbsp Chantal Organics Chilli & Garlic Tomato Puree
- Cracked black pepper
- Feta, cut into small cubes
- To serve
- Hummus
- Chantal Organics Extra Virgin Olive Oil
- Chantal Organics Basil Pesto
instructions
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Step 1.
Preheat the oven to 180c fan bake.
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Step 2.
In a medium bowl, whisk together 1 cup of chicken stock and the Chilli & Garlic Tomato Purée until well combined.
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Step 3.
Add the rice, vegetables, and drained beans to a large baking dish. Stir to evenly mix.
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Step 4.
Pour the prepared stock and tomato mixture over the rice and vegetables, gently stirring once more to combine.
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Step 5.
Place the dish on the middle oven rack and bake for 30 minutes.
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Step 6.
Carefully remove from the oven and sprinkle the feta cubes over the dish. Increase the oven temperature to 200 °C and switch to grill‑bake. Return to the oven for a further 10 minutes, until the feta is lightly golden.
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To serve
Spread a generous layer of hummus onto each plate. Spoon over the baked rice and vegetables, then finish with dollops of basil pesto, cracked black pepper, and a drizzle of Chantal Organics Olive Oil. For extra heat, sprinkle with chilli flakes.
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Chantal Organics Products used
