Roast Vegetable and White Bean Salad - Grains & Legumes Nutrition Council
A delicious warm salad, high in fibre, perfect for barbecues and family gatherings. Ingredients Method Tips Recipe and image kindly provided by Sanitarium.
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Cooking tools:
- Roasting pan
- Oven
- Colander
- Can opener
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Plate
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
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