Mediterranean Roasted Vegetable Medley with White Beans

Ingredients

• 2 cups zucchini
• 1.5 cups bell pepper
• 2 cups eggplant
• 1 cup cherry tomatoes
• 1 cup red onion
• 2 cups cauliflower
• 15 oz beans
• 0.5 cup herbs
• 3 tbsp olive oil

Instructions

1. 1Preheat oven to 425°F (220°C).
2. 2Chop zucchini, bell peppers, eggplant, and cauliflower into bite-sized pieces.
3. 3Halve the cherry tomatoes and slice the red onion.
4. 4In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil and season with salt and pepper. Toss well to coat.
5. 5Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, until vegetables are tender and have a nice char.
6. 6While the vegetables are roasting, rinse the white beans under cold water.
7. 7Chop the fresh herbs finely.
8. 8Once the vegetables are done, remove them from the oven and let cool slightly.
9. 9In a large serving bowl, combine the roasted vegetables with the white beans.
10. 10Add the chopped fresh herbs to the bowl with the vegetables and white beans. Toss gently to combine.
11. 11Drizzle with a bit more olive oil, if desired, and adjust the seasoning with salt and pepper to taste.
12. 12Serve warm as a hearty main course or a side dish.