Bean and roast vegetable salad
This Bean and Roast Vegetable Salad combines roasted red pepper, zucchini, mushrooms, and onion with fresh green beans and cherry tomatoes, tossed in a garlic-vinegar dressing. It's a colorful and nutritious option for lunch or as a side dish.
Cook time 35 min
Prep time 10 min
Ingredients:
1 red pepper2 zucchini
1/2 cup mushrooms
1 onion
1 tbsp olive oil
2 tbsp vinegar
2 garlic cloves
1.50 cups cherry tomatoes
1 cup green beans
2 tbsp pine nuts
This Bean and Roast Vegetable Salad is a delightful and nutritious dish that combines the rich flavors of roasted vegetables with the crunch of fresh beans and the nutty taste of pine nuts. It's perfect for a light lunch or a flavorful side dish. Follow this recipe to create a healthy and satisfying salad that will impress your family and friends.
Instructions:
Preheat your oven to 400°F (200°C).
- Wash all the vegetables thoroughly.
- Cut the red pepper into strips.
- Slice the zucchini into rounds, about 1/4 inch thick.
- Quarter the mushrooms.
- Peel and slice the onion.
- Place the red pepper, zucchini, mushrooms, and onion on a baking sheet.
- Drizzle with olive oil and toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden, stirring halfway through.
- Mince the garlic cloves.
- In a small bowl, whisk together the minced garlic and vinegar to create a simple vinaigrette dressing.
- While the vegetables are roasting, bring a pot of water to a boil.
- Add green beans and cook for 4-5 minutes, until crisp-tender.
- Drain and immediately transfer to a bowl of ice water to stop the cooking process and retain their color. Drain again after a few minutes and set aside.
- Halve the cherry tomatoes.
- In a dry skillet over medium heat, toast the pine nuts, stirring frequently until they are golden brown and fragrant, about 2-3 minutes. Be careful not to burn them.
- In a large serving bowl, combine the roasted vegetables, cooked green beans, cherry tomatoes, and toasted pine nuts.
- Pour the garlic-vinegar dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately, or chill in the refrigerator for about 30 minutes to blend the flavors further before serving.
Your Bean and Roast Vegetable Salad is now ready to serve. This fresh and vibrant salad is not only packed with vitamins and nutrients but also bursting with flavors. Enjoy it as a standalone meal or as a side to complement your main dishes. Bon appétit!
Bean and roast vegetable salad FAQ:
The vegetables should be roasted in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring halfway through, until they are tender and golden.
Cook the green beans in boiling water for 4-5 minutes until they are crisp-tender. They should be bright green and still firm, retaining their color and crunch.
Yes, you can substitute vegetables as per your preference. Good alternatives include bell peppers, asparagus, or cherry tomatoes. Ensure similar cooking times for the substituted veggies.
Store leftover salad in an airtight container in the refrigerator for up to 3 days. It's best to keep the dressing separate until ready to serve to maintain freshness.
If you don't have pine nuts, you can substitute with walnuts, almonds, or sunflower seeds for a similar texture and flavor complement.
Tips:
- Ensure your vegetables are evenly cut to the same size for consistent roasting.
- Preheat your oven to 200°C (400°F) to get the perfect roast on your vegetables.
- Toss the vegetables in olive oil and season with salt and pepper before roasting to enhance their flavor.
- Roast the vegetables for about 20-25 minutes, or until they are tender and slightly caramelized.
- Allow the roasted vegetables to cool slightly before combining them with the other ingredients.
- Toast the pine nuts in a dry pan over medium heat for a few minutes until golden and fragrant for added crunch and flavor.
- Consider adding a handful of fresh herbs like basil or parsley for an extra burst of flavor.
Nutrition per serving
6 ServingsCalories 90kcal
Protein 3.56g
Carbohydrates 11g
Fiber 3.43g
Sugar 7g
Fat 6g
More recipes
Almond & raspberry flourless chocolate cakes
Rich almond and raspberry flourless chocolate cakes, gluten-free and easy to make.
05 Feb 2026Grilled balsamic asparagus with olive oil and black pepper
Quick and flavorful grilled balsamic asparagus side dish.
31 Dec 2025Chocolate cake with ganache icing
An easy melt-and-mix chocolate cake with dark chocolate ganache.
27 Jan 2026Warm lentil salad with pear, hazelnuts, feta and arugula
A warm lentil salad with pear, hazelnuts, and feta cheese.
14 Dec 2025Kale and ricotta salata salad with lemon and olive oil
A refreshing kale salad with ricotta salata and lemon dressing.
07 Feb 2026Orange and almond self-saucing pudding
A warm, creamy orange and almond self-saucing pudding.
17 Dec 2025