Serves: 4

Preparation Time: 10 min

Cooking Time: 35 min

Ingredients:

3 large zucchini, 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 Tbsp chopped flat-leaf parsley
50g low fat feta cheese, crumbled
2 Tbsp extra virgin olive oil

Method:

1. Place vegetables and garlic into a large non-sticking 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 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.

Nutrition Information per serve: Energy 963kJ, Protein 11g, Total Fat 12g, Saturated Fat 3g, Carbohydrate 14g, Fibre 9g, Sodium 150mg.

Recipe and image kindly provided by Sanitarium.