This two-bean tomato bake is just what the doctor ordered when you need to atone for overeating

Cooktop Cove: This two-bean tomato bake is just what the doctor ordered when you need to atone for overeating

By Audrey Michels

Are you feeling a bit gross? Ate too much pizza? Too many nights ordering in? You might be in need of vegetable therapy. A tasty one-dish meal made entirely of vegetables and legumes --OK, and just a sprinkling of cheese -- is exactly what the doctor ordered. All you have to do is chop up the veggies and preheat the oven. This recipe will take care of the rest.

The units of the vegetables are based on the standard size you’re likely to find at the grocery store, so you won’t have to worry about having a few mushrooms and half a red pepper over. If you’d like to make the recipe even more substantive, you can add some chicken or fish, but in the interest of atoning for overeating -- which is the real idea behind the recipe -- this version is vegetarian. There should be plenty of fiber and flavor to make you feel full!

two-bean tomato bake

15 minutes

35 minutes

50 minutes

1 15oz can kidney beans, drained and rinsed

2 cans cannelloni beans, drained and rinsed

3 medium tomatoes, diced

10 ounces button mushrooms, sliced

1 small yellow bell pepper, sliced

1 small red bell pepper, sliced

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon red pepper flakes

Freshly ground black pepper

2 tablespoons tomato paste

3 tablespoons olive oil

Juice of 1 lemon

¼ cup Parmesan cheese

Preheat the oven to 450° Fahrenheit.

Combine all vegetables in a 3-quart glass baking dish.

In a small bowl, whisk to combine the spices, tomato paste, olive oil and lemon juice.

Pour the lemon juice mixture over the vegetables.

Cover the baking dish with aluminum foil and bake for 20 minutes.

Uncover and sprinkle evenly with the cheese. Bake for an additional 15 minutes or until golden brown and bubbling.

Allow to cool 10 minutes before serving.