Name: Bean and roast vegetable salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
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; 18.20 gm olive oil; 40.00 ml balsamic vinegar; 2 garlic cloves, crushed; 250g cherry tomatoes; 200g green beans, trimmed; 40.00 ml pine nuts, toasted

Bean and roast vegetable salad

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Let's cook up some delicious bean dishes!

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
18.20 gm olive oil
40.00 ml balsamic vinegar
2 garlic cloves, crushed
250g cherry tomatoes
200g green beans, trimmed
40.00 ml pine nuts, toasted

Instructions:

Preheat the oven to 200°C/180°C. Put the capsicum, zucchini, mushrooms, and onion in a large baking dish. Mix oil, vinegar, and garlic in a bowl. Pour over the vegetables and mix well.
Roast for 20 minutes, then add tomatoes. Continue roasting for 15 minutes, or until vegetables are tender and tomatoes are beginning to collapse.
Bring a saucepan of boiling water to high heat. Cook beans for 3 minutes until bright green and tender. Drain and cool in ice water, then dry with paper towel.
Combine beans with vegetables and toss gently to distribute the flavors. Finish with a sprinkle of pine nuts and season generously with salt and pepper. Serve and enjoy.

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