Garlic-roasted beans with tomato dressing

Cooking Vegetarian Garlic-roasted beans with tomato dressing

This colourful tomato and bean salad is high in fibre and a great gluten free option for those who need it.

Lables: High fibre Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
  2. Make tomato dressing: Place tomato, vinegar, oil, chives and sugar in a bowl. Season with salt and pepper. Set aside to allow flavours to develop.
  3. Meanwhile, toss beans and garlic together on prepared tray. Spread out into a single layer. Drizzle with oil. Season with salt and pepper. Roast for 15 minutes, tossing mixture halfway through cooking, until beans are just tender.
  4. Add bocconcini to hot bean mixture. Toss to combine. Transfer to a serving plate. Spoon over Tomato dressing. Top with basil leaves. Serve immediately.

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375g frozen baby beans
2 garlic cloves, thinly sliced
1 tbsp extra virgin olive oil
1/2 x 220g tub cherry bocconcini, drained, sliced
1/4 cup fresh basil leaves
2 tomatoes, seeded, finely chopped
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tbsp chopped fresh chives
2 tsp brown sugar

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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