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

Ingredients

• 3 large zucchini (courgette), 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 tbs flat-leaf parsley, chopped
• 50g reduced-fat feta cheese, crumbled
• 2 tbs extra virgin olive oil