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Bean And Roast Vegetable Salad

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The ingredient of Bean And Roast Vegetable Salad

  • 1 medium red capsicum thickly sliced
  • 1 medium yellow capsicum thickly sliced
  • 2 medium 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

The Instruction of bean and roast vegetable salad

  • preheat oven to 200u00b0c 180u00b0c place capsicum zucchini mushrooms and onion in a large baking dish combine oil vinegar and garlic in a bowl drizzle over vegetables toss to coat
  • roast for 20 minutes add tomatoes roast for 15 minutes or until vegetables are tender and tomatoes are starting to collapse
  • 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 drain refresh in a bowl of iced water drain pat dry with paper towel
  • add beans to vegetable mixture toss to combine sprinkle with pine nuts season with salt and pepper serve

Nutritions of Bean And Roast Vegetable Salad

calories: 106 833 calories
calories: 6 8 grams fat
calories: 0 6 grams saturated fat
calories: 6 2 grams carbohydrates
calories: n a
calories: n a
calories: 3 4 grams protein
calories: n a
calories: 39 milligrams sodium
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calories: nutritioninformation

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