Bean and roast vegetable salad

Cooking Salads Bean and roast vegetable salad

Wait no more! Its time to stalk beans!

Lables: Vegan Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C/180°C. Place capsicum, zucchini, mushrooms and onion in a large baking dish. Combine oil, vinegar and garlic in a bowl. Drizzle over vegetables. Toss to coat.
  2. Roast for 20 minutes. Add tomatoes. Roast for 15 minutes or until vegetables are tender and tomatoes are starting to collapse.
  3. Meanwhile, bring a large saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh in a bowl of iced water. Drain. Pat dry with paper towel.
  4. Add beans to vegetable mixture. Toss to combine. Sprinkle with pine nuts. Season with salt and pepper. Serve.

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1 medium red capsicum, thickly sliced
1 medium yellow capsicum, thickly sliced
2 medium zucchini, cut diagonally into 1cm-thick slices
100g button mushrooms, halved
1 medium red onion, cut into wedges
1 tbsp olive oil
2 tbsp balsamic vinegar
2 garlic cloves, crushed
250g cherry tomatoes
200g green beans, trimmed
2 tbsp pine nuts, toasted

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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