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Roast veggies with fetta and white beans recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Simplify meal prep with a Mediterranean veggie tray bake featuring white beans, feta, and pine nuts for a delicious twist.
Ingredients:
  • 2 small fennel, quartered, fronds reserved
  • 1 eggplant, coarsely chopped
  • 1 large zucchini, halved lengthways, thickly sliced
  • 1 red onion, cut into wedges
  • 1 yellow capsicum, seeded, coarsely chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 250g cherry tomatoes
  • 3 garlic cloves, thinly sliced
  • 2 rosemary sprigs
  • 400g can cannellini beans, rinsed, drained
  • 40.00 ml red wine vinegar
  • 100g Australian Fetta, crumbled
  • 40.00 ml pine nuts, lightly toasted
  • 125.00 ml basil leaves
Instructions:
  • Preheat your oven to 200°C. Lightly grease a large roasting pan. Combine fennel, eggplant, zucchini, onion, and capsicum in the pan. Drizzle with oil, toss to coat, and roast for 20-25 mins until tender. Add tomatoes, garlic, and rosemary for the final 10 mins of cooking.
  • Combine the beans and vinegar with the vegetable mixture in the pan, toss gently to mix. Season to taste. Finish by topping with feta, pine nuts, basil, and reserved fennel fronds before serving.

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