Baked Vegetable and White Bean Salad - Grains & Legumes Nutrition Council
Serves: 4 Preparation time: 10 minutes Cooking time: 35 minutes Ingredients 3 large zucchini, cut diagonally into 1cm-thick slices 1 yellow capsicum, halved, tr
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Colander
- Can opener
- Mixing bowl
- Measuring spoon
- Tongs
- Plate
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
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