Bean and roast vegetable salad

Bean and roast vegetable salad

Wait no more! It’s time to stalk beans!


Ingredients (serves 6):

  • 1 medium red bell pepper (capsicum), thickly sliced
  • 1 medium yellow bell pepper (capsicum), thickly sliced
  • 2 medium baby marrow (zucchini), cut diagonally into 1cm-thick slices
  • 100g button mushrooms, halved
  • 1 medium red onion, cut into wedges
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, crushed
  • 250g cherry tomatoes
  • 200g green beans, trimmed
  • 2 tablespoons pine nuts, toasted (optional) 



  1. Preheat oven to 200°C/180°C.
  2. Place bell peppers (capsicum), baby marrow (zucchini), mushrooms and onion in a large baking dish.
  3. Combine oil, vinegar and garlic in a bowl. Drizzle over vegetables. Toss to coat.
  4. Roast for 20 minutes. Add tomatoes. Roast for 15 minutes or until vegetables are tender and tomatoes are starting to collapse.
  5. Meanwhile, bring a large saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender.
  6. Drain. Refresh in a bowl of iced water. Drain. Pat dry with paper towel.
  7. Add beans to vegetable mixture. Toss to combine.
  8. Sprinkle with pine nuts. Season with salt and pepper.
  9. Serve.



Serves 6 as a side.

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