Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Baked Vegetable and
White Bean Salad
- Preparation Time:
10 minutes
- Per Serve:
963kJ (230 Cal); Protein 11g; Total Fat 12g;
Saturated Fat 3g; Carbohydrate 14g; Total Sugars 6g; Sodium 150mg; Potassium 740mg Calcium 130mg; Iron 2.9mg; Fibre 9g.
- Cooking Time:
35 minutes
- Serves:
4
Ingredients:
3 large zucchinis,
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 flat-leaf
parsley, chopped
50g low-fat feta
cheese, crumbled
2 tablespoons extra
virgin olive oil
Instructions:
1. Place vegetables and garlic into a large non-stick
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
of 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.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
