Baked Vegetable and White Bean Salad - Grains & Legumes Nutrition Council

Ingredients

• 3 large zucchini, 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 tablespoons chopped flat-leaf parsley
• 50g low fat feta cheese, crumbled
• 2 tablespoons extra virgin olive oil