One of my favourite recipes, great on its own or as a side dish.
SERVES: 4
TIME TO PLATE: 45 MINUTES
WHAT YOU NEED:
- 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
HOW TO MAKE:
- Preheat oven to 200°c.
- Place capsicum, zucchini, mushrooms and onion in a large baking dish.
- Combine oil, vinegar and garlic in a bowl. Drizzle over vegetables. Toss to coat. Roast for 20 minutes.
- Add tomatoes. Roast for 15 minutes or until vegetables are tender and tomatoes are starting to collapse.
- Meanwhile, bring a large saucepan of water to the boil over high heat. Cook beans for 3 minutes or until bright green and just tender. Drain. Refresh in a bowl of iced water. Drain. Pat dry with paper towel.
- Add beans to vegetable mixture. Toss to combine.
- Sprinkle with pine nuts and season with salt and pepper to serve.