• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into large chunks. • Thickly slice zucchini into half-moons. • Cut tomato into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, drain and rinse red kidney beans. • Finely chop garlic. • Cut or tear bake-at-home ciabatta into bite-sized chunks.

• Place garlic and ciabatta on a second lined oven tray. Add a generous drizzle of olive oil and a pinch of salt. Toss to coat. • Bake until golden, 5-7 minutes.

• When veggies have 10 minutes remaining, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook red kidney beans until starting to soften, 3-4 minutes. • Add Nan's special seasoning, garlic & herb seasoning, passata, vegetable stock powder, the water, the brown sugar and the plant-based butter. Cook, stirring, until slightly thickened, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've added plant-based bacon bits, cook bacon bits with the red kidney beans. Continue with step, as above.

• Add roasted veggies and baby spinach leaves to the stew. Cook, stirring, until spinach has slightly wilted, 1 minute. • Season with pepper to taste.

• Divide red kidney bean and roast veggie stew between bowls. • Dollop with plant-based basil pesto. • Top with garlicky croutons to serve. Enjoy!