Preheat the oven to 180°C.
Heat the olive oil in a large, heavy-based saucepan over a medium heat. Saute the carrots, pepper and onion for 4-5 minutes, stirring occasionally, then remove from the saucepan to a bowl.
Add the mushrooms and beans to the saucepan and cover with the stock. Bring to a simmer, cover and cook over a low heat for 6-8 minutes. Pour into a roasting tray and add the other vegetables too, stirring to mix well. Season then bake for 10 minutes. Remove and allow to cool for 5 minutes before serving.