Name: Roast vegetable salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 4 large roma tomatoes, each cut into 6 wedges; 1 large red onion, cut into thick rounds; 2 large red capsicums, cut into 2cm strips; 2 large zucchini, thickly sliced into rounds; 5 small finger eggplant, quartered lengthways; 3 clove garlic, crushed; 2 tablespoon vegetable or olive oil; 150 gram baby rocket leaves, coarsely chopped; 400 gram can cannellini beans, rinsed; 3/4 cup bought balsamic dressing

Roast vegetable salad

Serves 6

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

Ingredients

4 large roma tomatoes, each cut into 6 wedges

1 large red onion, cut into thick rounds

2 large red capsicums, cut into 2cm strips

2 large zucchini, thickly sliced into rounds

5 small finger eggplant, quartered lengthways

3 clove garlic, crushed

2 tablespoon vegetable or olive oil

150 gram baby rocket leaves, coarsely chopped

400 gram can cannellini beans, rinsed

3/4 cup bought balsamic dressing

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Place all cut vegetables, in a single layer, in two baking trays. Drizzle with combined garlic and oil.

3.Bake 25 minutes, or until vegetables are tender and slightly browned.

4.Combine hot vegetables in a bowl with remaining ingredients. Serve.

Use baby spinach leaves or fresh herbs instead of rocket. Use any type of canned beans in this recipe.
Note

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Ingredients

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