Baked Vegetable and White Bean Salad

a simple baked vegetable and white bran recipe
0.5 serve of legumes
Each serve is 100g of legumes. GLNC recommends 2-3 serves each week.

Serves: 4

Preparation time: 10 minutes

Cooking time: 35 minutes


  • 3 large zucchini, cut diagonally into 1cm-thick slices
  • 1 yellow capsicum, halved, trimmed and thickly sliced lengthways
  • 1 red capsicum, halved, trimmed and thickly sliced lengthways
  • 4 plump baby eggplants, cut into 3 slices lengthways
  • 4 garlic cloves, peeled and halved lengthways
  • Olive oil cooking spray
  • 400g can cannellini beans, rinsed and drained
  • 125g cherry or grape tomatoes, quartered
  • 2 tablespoons chopped flat-leaf parsley
  • 50g low fat feta cheese, crumbled
  • 2 tablespoons extra virgin olive oil


  1. Place vegetables and garlic into a large non-sticking roasting pan. Spray with oil, tossing gently to evenly coat vegetables. Roast, turning once, in a preheated 200°C oven for 30-35 minutes until tender.
  2. Meanwhile, to make white bean salad, place cannellini beans, tomatoes, parsley, feta and 1 tablespoon oil in a bowl. Gently toss to combine.
  3. Arrange roast vegetables on serving plates. Top with white bean salad. Drizzle with remaining oil.
  4. Serve with baby rocket leaves and whole grain bread rolls.

Recipe and image kindly provided by Sanitarium.

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