Weekly Recipe of Eat Smart Nutrition Consultants

Recipes from Holly, Kerry, Lauren, Peta & Joe

Baked vegetables with white bean salad (serves 4)

3 large zucchini, cut diagonally into 1cm thick slices
1 yellow and 1 red capsicum, halved, trimmed and thickly sliced lengthways
4 baby eggplant, cut into 3 slices, lengthways
4 garlic cloves, peeled and halved lengthways
olive oil cooking spray

400g can cannelloni beans, rinsed and drained
125g cherry or grape tomatoes, quartered
2 tblsp flat leaf parsley
50g reduced fat feta cheese, crumbled
2 tblsp olive oil
150g baby rocket leaves
vintage or aged balsamic vinegar

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.

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