Baked Vegetable and White Bean Salad

Serves: 4a simple baked vegetable and white bran recipe

Preparation Time: 10 min

Cooking Time: 35 min


  • 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 Tbsp chopped flat-leaf parsley
  • 50g low fat feta cheese, crumbled
  • 2 Tbsp 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 wholegrain bread rolls.

© Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.
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