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Bean and roast vegetable salad
date:May 16, 2014



Ingredients

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

Method

1. Preheat oven to 200C/180C. Place capsicum, zucchini, mushrooms and onion in a large baking dish. Combine oil, vi

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