Salad of roasted vegetables with beans Recipe
Recipe Ingredients for Salad of roasted vegetables with beans
Amount | Ingredient |
---|---|
150 grams | White Beans, dried |
2 pcs | Eggplant, about 600g |
2 pcs | Courgettes, about 300g |
250 grams | Cocktail tomatoes |
4 nos | Garlic |
2 pcs | Lemon, untreated |
1 tbsp | Honey |
1 somewhat | Salt |
1 somewhat | Pepper |
1 bunch | Basil |
4 tbsp | Olive oil |
Salad of roasted vegetables with beans Recipe Directions
The beans soak overnight in water. The next day, drain them in a saucepan of boiling, unsalted water and about 30 minutes over a low heat and simmer about 30 minutes, until tender.
Meanwhile, wash and clean the vegetables. The eggplant in about 0.5 cm thick slices and halve them lengthwise. Place on a, sheet lined with parchment paper and bake in a preheated oven at 200 degrees about 10 minutes until lightly browned.
The zucchini with a vegetable peeler to slice strips. Eggplant from the oven and turn the slices. Zucchini, tomatoes and unpeeled garlic cloves to give onto the tin. Everything roast again for 10 minutes.
Wash the lemon hot. Squeeze out juice and zest. Season to taste with honey, salt and pepper. The vegetables from the oven and while still hot add to the marinade. Mix well.
Peel the garlic, sprinkle with some salt and rub in with a fork to a pulp. Drain the beans and mix with both the vegetables.
Wash basil, shake dry and chop coarsely. Also give the vegetables. If necessary, re-season with salt and stir in the olive oil.