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How to make Bean and roast vegetable salad

Yield = 6
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 1 medium red capsicum, thickly sliced
  • 1 medium yellow capsicum, thickly sliced
  • 2 medium zucchini, cut diagonally into 1cm-thick slices
  • 100g button mushrooms, halved
  • 1 medium red onion, cut into wedges
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, crushed
  • 250g cherry tomatoes
  • 200g green beans, trimmed
  • 2 tablespoons pine nuts, toasted

Method

  • Step 1 Preheat oven to 200°C/180°C. Place capsicum, zucchini, mushrooms and onion in a large baking dish. Combine oil, vinegar and garlic in a bowl. Drizzle over vegetables. Toss to coat.
  • Step 2 Roast for 20 minutes. Add tomatoes. Roast for 15 minutes or until vegetables are tender and tomatoes are starting to collapse.
  • Step 3 Meanwhile, bring a large saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh in a bowl of iced water. Drain. Pat dry with paper towel.
  • Step 4 Add beans to vegetable mixture. Toss to combine. Sprinkle with pine nuts. Season with salt and pepper. Serve.