Name: Roasted vegetables & butter bean salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 700g butternut pumpkin, unpeeled, halved lengthways, deseeded, cut into 1cm-thick slices; 3 zucchini, quartered lengthways, halved; 2 small red onions, halved, cut into thin wedges; 2 garlic cloves, unpeeled; 36.40 gm olive oil; Salt & freshly ground black pepper; 2 300g cans butter beans, rinsed, drained; 20.00 ml red wine vinegar; 2 bunches rocket, trimmed, washed, dried; Crusty bread, to serve

Roasted vegetables & butter bean salad

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Ingredients:

700g butternut pumpkin, unpeeled, halved lengthways, deseeded, cut into 1cm-thick slices
3 zucchini, quartered lengthways, halved
2 small red onions, halved, cut into thin wedges
2 garlic cloves, unpeeled
2 300g cans butter beans, rinsed, drained
20.00 ml red wine vinegar
2 bunches rocket, trimmed, washed, dried
Crusty bread, to serve

Instructions:

Preheat the oven to 210°C. Combine pumpkin, zucchini, onions, garlic, 1 tablespoon of oil, salt, and pepper in a large baking dish, ensuring everything is well coated.
Roast the vegetables in a hot oven for 25-30 minutes until they turn golden and tender.
Combine the butter beans with the vegetables and mix thoroughly. Roast for an additional 5 minutes until the butter beans are heated. Remove the garlic, squeeze out the flesh from the skin, and finely chop it. In a jug, whisk together the garlic, remaining oil, and vinegar until fully combined.
Combine the vegetables and butter beans in a large bowl. Add rocket and dressing, tossing gently to mix. Serve right away with crusty bread.

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