Bean and roast vegetable salad
- 09.03.2017
- 376
Wait no more! Its time to stalk beans!
Recipe «Bean and roast vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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.
- Roast for 20 minutes. Add tomatoes. Roast for 15 minutes or until vegetables are tender and tomatoes are starting to collapse.
- 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.
- Add beans to vegetable mixture. Toss to combine. Sprinkle with pine nuts. Season with salt and pepper. Serve.