Post by violet on Jun 3, 2011 17:18:30 GMT 11
This was a surprise hit:
From the free Everyday Essentials cookbook by Sanitarium.
Baked Vegetable and White Bean Salad
3 large zucchini, cut diagonally into 1 cm 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 3cm slices lengthways
4 garlic cloves, peeled and halved lengthways
olive oil cooking spray
400 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
Place vegetables and garlic into a large, non-stick roasting pan. Spray with oil, tossing gently to coat vegetables. Roast, turning once, in a preheated 200°C oven for 30 - 35 minutes until tender.
Meanwhile, to make white bean salad, place cannellini beans, tomatoes, parsley, feta and 1 tablespoon oil in a bowl. Gently toss to combine.
Arranged roasted vegetables on serving plates. Top with white bean salad. Drizzle with remaining oil.
Serve with baby rocket leaves and wholegrain bread rolls.
NB: I left out the parsley and used half of one large eggplant. Also, I used light olive oil from a bottle for all oil requirements. I used goat's cheese feta.
From the free Everyday Essentials cookbook by Sanitarium.
Baked Vegetable and White Bean Salad
3 large zucchini, cut diagonally into 1 cm 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 3cm slices lengthways
4 garlic cloves, peeled and halved lengthways
olive oil cooking spray
400 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
Place vegetables and garlic into a large, non-stick roasting pan. Spray with oil, tossing gently to coat vegetables. Roast, turning once, in a preheated 200°C oven for 30 - 35 minutes until tender.
Meanwhile, to make white bean salad, place cannellini beans, tomatoes, parsley, feta and 1 tablespoon oil in a bowl. Gently toss to combine.
Arranged roasted vegetables on serving plates. Top with white bean salad. Drizzle with remaining oil.
Serve with baby rocket leaves and wholegrain bread rolls.
NB: I left out the parsley and used half of one large eggplant. Also, I used light olive oil from a bottle for all oil requirements. I used goat's cheese feta.