Roast vegetable and white bean salad

Current rating: 5 (1 ratings)
Serves 8
Prep 15
Cook 35
A delicious warm salad, high in fibre, perfect for barbecues and family gatherings.

Description

A delicious warm salad, high in fibre, perfect for barbecues and family gatherings.
  • 3 large zucchini (courgette), cut diagonally into 1cm thick slices
  • 1 yellow capsicum, halved, trimmed and thickly sliced lengthways
  • 1 red capsicum, halved, trimmed and thickly sliced lengthways
  • 4 plump baby eggplants, cut into 3 slices lengthways
  • 4 garlic cloves, peeled and halved lengthways
  • olive oil cooking spray
  • 400g can cannellini beans, rinsed and drained
  • 125g cherry or grape tomatoes, quartered
  • 2 tbs flat-leaf parsley, chopped
  • 50g reduced-fat feta cheese, crumbled
  • 2 tbs extra virgin olive oil

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place vegetables and garlic into a large non-sticking roasting pan. Spray with oil, tossing gently to evenly coat vegetables. Roast, turning once, in a preheated 200°C oven for 30-35 minutes until tender.
  2. Meanwhile, to make white bean salad, place cannellini beans, tomatoes, parsley, feta and 1 tbs oil in a bowl. Gently toss to combine.
  3. Arrange roast vegetables on serving plates. Top with white bean salad. Drizzle with remaining oil.
  4. Serve with baby rocket leaves and wholegrain bread rolls.

Tips

  • While most salads are served cold, it's the combination of hot and cold ingredients that really brings out the flavour of this salad.
  • If you can't find baby eggplant, regular eggplant sliced into strips will also work for this recipe.

Tips

  • While most salads are served cold, it's the combination of hot and cold ingredients that really brings out the flavour of this salad.
  • If you can't find baby eggplant, regular eggplant sliced into strips will also work for this recipe.

Nutrition Information