Summer Guveje

A light, juicy & aromatic dish! Quick & easy.




Prep time

8 mins

Cooking time

35 mins


  • 2-3 medium sized courgettes

  • 1 big onion

  • 3 medium sized potatoes

  • 1 tin chopped tomatoes

  • 1 tin/jar kidney beans (400gr)

  • handful of fresh parsley

  • handful of fresh dill

  • olive oil, black pepper, lovage & salt

  • 1 cup of water


  • Pre-heat the fan oven to 230°C (446°F).
  • Chop the courgettes and potatoes into small cubes. Cut the onion into relatively medium sized pieces (not diced) and add everything into a baking tray (I used a non-stick one).
  • Add the tin tomatoes and beans (I rinse them with water beforehand) to the tray.
  • Chop the parsley & dill together and add to tray.
  • Season with olive oil (I use pomace olive oil for baking), teaspoon of black pepper, tablespoon (or more) of lovage and give the whole lot a good mixing. Pour a glass of water over.
  • Bake for about 35 mins or until the potatoes are done.
    Season with salt and enjoy! 🙂

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