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Oven Baked Broccolini And White Bean Salad Tray Bake Recipe

Quick & Easy

Light & Healthy

Sides

Oven Baked Broccolini And White Bean Salad Tray Bake Recipe

Prep Time

20 mins + 2 hours cooling
Cook Time

60 mins
Course

Lunch
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 4 - 6

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ingredient_1=1 bunch Broccolini®

ingredient_10=1 tbs maple syrup

ingredient_11=½ tsp dried chilli flakes

ingredient_12=¼ cup (40g) pumpkin seeds

ingredient_13=400g can white beans (cannellini beans), drained and rinsed

ingredient_14=1 cup fresh herbs (like flat leaf parsley leaves, basil and coriander)

ingredient_15=Extra virgin olive oil

ingredient_16=1 lemon, halved

ingredient_2=175g Minicaps® baby capsicums, halved

ingredient_3=1 medium (300g) sweet potato, peeled, cut into 4cm pieces

ingredient_4=1 eggplant (300g), cut into 5cm

ingredient_5=4 tbs olive oil

ingredient_6=2 zucchini, cut into 2cm thick rounds

ingredient_7=1 red onion, peeled, coarsely chopped

ingredient_8=1 cup (35g) firmly packed torn kale leaves, washed

ingredient_9=½ bunch thyme

name=Oven baked Broccolini® and white bean salad - Tray Bake

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1 bunch Broccolini®
175g Minicaps® baby capsicums, halved
1 medium (300g) sweet potato, peeled, cut into 4cm pieces
1 eggplant (300g), cut into 5cm
4 tbs olive oil
2 zucchini, cut into 2cm thick rounds
1 red onion, peeled, coarsely chopped
1 cup (35g) firmly packed torn kale leaves, washed
½ bunch thyme
1 tbs maple syrup
½ tsp dried chilli flakes
¼ cup (40g) pumpkin seeds
400g can white beans (cannellini beans), drained and rinsed
1 cup fresh herbs (like flat leaf parsley leaves, basil and coriander)
Extra virgin olive oil
1 lemon, halved

Featured products

Minicaps® baby capsicums

Broccolini®

Method

Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast for a further 10 minutes.
Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with the remaining oil. Scatter over the thyme and season. Roast for a further 10 minutes or until the Broccolini® and vegetables are just tender. Cool to room temperature.
Meanwhile, spoon the remaining oil into a small nonstick frying pan with the, maple syrup, chilli flakes and pumpkin seeds. Cook, stirring often over medium heat, for 3-5 minutes until the seeds are toasted and sticky. Remove to a plate lined with baking paper. Cool then break into pieces.
Add the white beans and herbs to the roasted Broccolini® and vegetables. Drizzle with extra virgin olive oil, squeeze over the lemon, season and stir gently to combine. Scatter over the sticky pumpkin seeds. Serve.

Preheat the oven to 230°C. Once the oven has preheated place a large, dry roasting pan into the hot oven. Heat for 5 minutes (this prevents the vegetables from steaming).
Place the Minicaps®, sweet potato and eggplant into the hot roasting pan. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 30 minutes.
Remove the pan from the oven, turn the vegetables over, quickly add the zucchini and onion. Return to the oven and roast for a further 10 minutes.
Remove the pan from the oven again. Add the Broccolini® and kale, nestling them amongst the vegetables. Drizzle with the remaining oil. Scatter over the thyme and season. Roast for a further 10 minutes or until the Broccolini® and vegetables are just tender. Cool to room temperature.
Meanwhile, spoon the remaining oil into a small nonstick frying pan with the, maple syrup, chilli flakes and pumpkin seeds. Cook, stirring often over medium heat, for 3-5 minutes until the seeds are toasted and sticky. Remove to a plate lined with baking paper. Cool then break into pieces.
Add the white beans and herbs to the roasted Broccolini® and vegetables. Drizzle with extra virgin olive oil, squeeze over the lemon, season and stir gently to combine. Scatter over the sticky pumpkin seeds. Serve.