Roast Winter Vegetable and Cannellini Bean Salad

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Roast Winter Vegetable and Cannellini Bean Salad

 

 

10 to 12 (250 g) (9 oz) mushrooms, peeled and quartered

1 large red onion, roughly chopped

1 red capsicum (bell pepper), deseeded, sliced lengthwise,

approximately 1 cm (3/8 " ) thick

2 medium zucchini, sliced into 1 cm (3/8 " ) rounds

two 400 g (14 oz) tins cannellini beans, drained and rinsed

olive oil

chilli flakes, optional

1 handful baby spinach leaves, washed and dried

salt and pepper, to taste

1/2 bunch flat-leaf parsley, finely chopped

 

 

1. Pre-heat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Toss all vegetables, except spinach and parsley, together. Drizzle

with olive oil and season with salt and pepper. Spread in a single

layer on to a large baking tray.

 

3. Bake for 1/2 hour or until vegetables are golden and cooked

through, turning half way through cooking. Cool.

 

4. Combine vegetables with spinach, beans and parsley. Drizzle very

lightly with balsamic vinegar and a little extra olive oil if needed.

 

 

 

SERVING SUGGESTION: Serve with cooked brown rice or quinoa.

 

 

 

Serves 4.