Roast vegetables with white bean skordalia

Roast vegetables with white bean skordalia

6 as a starter or side dish
20 mins
Cooking time
45 mins
Deidre Rooney

Skordalia is a thick garlic dip or dressing popular in Greece and Turkey. Some versions are based on potatoes and many are made with nuts, but this bean version is particularly healthy.

From the grocer


Quantity Ingredient
180ml olive oil, plus extra for drizzling
800g tinned canneliini beans, drained and rinsed
salt and freshly ground black pepper
150ml extra-virgin olive oil, plus extra for drizzling

From the greengrocer

Quantity Ingredient
1/2 white onion, roughly chopped
4 garlic cloves, crushed
a good squeeze of lemon
3 red capsicums, halved and seeded
2 yellow capsicums, halved and seeded
1 large eggplant
3 zucchini
12 roma tomatoes
2 small red onions
8 thyme sprigs, (optional)


  1. For the skordalia, heat 2 tablespoons of the olive oil in a saucepan over a medium–low heat and gently cook the white onion until soft but not coloured. Add the garlic and cook for another 2 minutes until the garlic is soft. Transfer to a blender or food processor. Add the beans and salt and pepper, then purée while adding the extra-virgin olive oil. Add the squeeze of lemon and adjust the seasoning; you might want to add more lemon as well as salt and pepper. Cover and set aside until ready to serve.
  2. Preheat the oven to 190ºC. Cut the capsicum halves lengthways into 4 broad strips. Cut the eggplant into rounds; quarter the largest slices and halve the rest. Thickly slice the zucchini and halve the tomatoes. Halve the red onions and cut each half into 1.5 cm slices. Put the vegetables into a roasting tin large enough to accommodate them in a single layer. Pour over the remaining olive oil and turn the vegetables to coat. Add the thyme sprigs (if using) and season. Roast for 40 minutes, or until soft and slightly charred. Shake the tin and turn the vegetables a couple of times during roasting.
  3. Serve the vegetables warm or at room temperature on a big platter alongside a bowl of the skordalia – over which you have drizzled a generous slug of extra-virgin olive oil.
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