Roast Vegetable and White Bean Salad

A delicious warm salad, high in fibre, perfect for barbecues and family gatherings.


  • 3 large zucchini (courgette), 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 tbs flat-leaf parsley, chopped
  • 50g reduced-fat feta cheese, crumbled
  • 2 tbs 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 tbs 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 wholegrain bread rolls.


  • While most salads are served cold, it’s the combination of hot and cold ingredients that really brings out the flavour of this salad.
  • If you can’t find baby eggplant, regular eggplant sliced into strips will also work for this recipe.

Recipe and image kindly provided by Sanitarium.

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