Recipes from Holly, Kerry, Lauren, Peta & Joe
Baked vegetables with white bean salad (serves 4)
3 large zucchini, cut diagonally into 1cm thick slices
400g can cannelloni beans, rinsed and drained
1. Place the vegetables and garlic into a large non-stick roasting pan. Spray with oil, tossing gently to evenly coat vegetables. Roast, turning once for 30-35 minutes in a preheated 200 degree Celsius oven until tender.
2. Meanwhile, to make white bean salad, place cannelloni beans, tomatoes, parsley, feta and 1 tblsp oil in a bowl. Toss gently to combine.
3. Divide baby roast leaves on 4 plates. Top with roast vegetables. Sprinkle cannelloni bean salad on top. Drizzle with remaining oil and aged balsamic.