Easy recipe Bean And Roast Vegetable Salad Recipe

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one medium red capsicum, thickly sliced one medium yellow capsicum, thickly sliced two medium zucchini, cut diagonally into onecm-thick slices about one hundredg button, mushrooms (Recipes by ingridients mushrooms) halved one medium red onion, cut into wedges one tablespoon olive oil two tablespoons balsamic (Recipes by ingridients balsamic) vinegar (Recipes by ingridients vinegar) two garlic cloves, crushed two hundred and fiftyg cherry tomatoes (Recipes by ingridients cherry tomatoes) two hundredg green, beans (Recipes by ingridients beans) trimmed two tablespoons pine nuts, toastedStep one Preheat oven to two hundredC/one hundred and eightyC. Bean And Roast Vegetable Salad Recipe. Place capsicum, zucchini, mushrooms (Recipes by ingridients mushrooms) and onion in a large baking dish. Combine oil, vinegar (Recipes by ingridients vinegar) and garlic in a bowl. Bean And Roast Vegetable Salad Recipe. Drizzle over. vegetables (Recipes by ingridients vegetables) Toss to coat. Step two Roast for about twenty minutes. Add tomatoes. Bean And Roast Vegetable Salad Recipe. Roast for about fifteen minutes or until vegetables (Recipes by ingridients vegetables) are tender and tomatoes are starting to collapse. Bean And Roast Vegetable Salad Recipe. Step three Meanwhile, bring a large saucepan of water (Recipes by ingridients water) to the boil over high heat. Bean And Roast Vegetable Salad Recipe. Cook beans (Recipes by ingridients beans) for three minutes or until bright green and just tender. Drain. Refresh in a bowl of iced. water (Recipes by ingridients water) Drain. Bean And Roast Vegetable Salad Recipe. Pat dry with paper towel. Step four Add beans (Recipes by ingridients beans) to vegetable mixture. Toss to combine. Sprinkle with pine nuts. Season with salt and pepper. Serve..