Roasted Veggie & Butter Bean Salad
Added By:
EatWithMeCanada
Ingredients:
Can of giant butter beans
Brussel sprouts, Cauliflower, Carrots, Broccoli, Shallot
Feta cheese, parsley & cilantro
extra virgin olive oil, red wine vinegar, za’atar seasoning, salt & pepper. If you have garlic extra virgin olive and flavoured salt (I used paprika salt), now is a good time to use it.
Instructions:
Drain & rinse the can of beans. Place in a bowl.
Make the dressing: Finely dice the shallot and place it in a small bowl. Add the extra virgin olive oil, vinegar, za’atar seasoning and salt. Taste to suit. Make at least half a cup. Drizzle some of the dressing on the beans & stir. Let the beans marinate. Save the rest of the dressing for the salad.
Roast the veggies: Pre-heat the oven to 425F. Trim the brussels sprouts and half them down the core. Place into a large bowl, toss with garlic or plain extra virgin olive oil. Season with salt and rub that oily, salty goodness all over; don’t be afraid of the salt – it will make the roasted veggies taste even more delicious. Place onto a parchment lined cookie sheet. Don’t jam all the veggies onto one sheet – use two sheets to allow proper airflow around the veggies. If you have a convection setting on your oven you can use it for a more even roast. Repeat for all the veggies you’re using. Please don’t be tempted to dump all the veggies into the bowl together – you’ll want to keep them separated on the cookie sheet so you can easily remove them as they’re done (e.g the broccoli will be done first and I found the others were done around the same time).
Make the salad: Once the veggies are cooked and cooled a bit, arrange them on a large platter. Sprinkle the veggies with the beans then drizzle the whole dish with the salad dressing (enough to suit your taste). Crumble feta cheese over the dish and garnish with a fair amount of parsley and cilantro (you can kibosh the cilantro if you don’t like it). Serve at room temperature.
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Roasted Veggie & Butter Bean Salad
Added By:
EatWithMeCanada
Prepare carrots and cauliflower
Added By:
Nathan
Prepare Brussel sprouts and broccoli
Added By:
Nathan
Roasted vegetables
Added By:
Nathan
Put the veggies together
Added By:
Nathan
garnish with a fair amount of parsley and cilantro
Added By:
Nathan
Ready to eat
Added By:
Nathan
Roasted Veggie & Butter Bean Salad added by:
Last Edited by:
Nathan
This is Nathans about.
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Roasted Veggie & Butter Bean Salad
Added By:
EatWithMeCanada
Ingredients:
Can of giant butter beans
Brussel sprouts, Cauliflower, Carrots, Broccoli, Shallot
Feta cheese, parsley & cilantro
extra virgin olive oil, red wine vinegar, za’atar seasoning, salt & pepper. If you have garlic extra virgin olive and flavoured salt (I used paprika salt), now is a good time to use it.
Instructions:
Drain & rinse the can of beans. Place in a bowl.
Make the dressing: Finely dice the shallot and place it in a small bowl. Add the extra virgin olive oil, vinegar, za’atar seasoning and salt. Taste to suit. Make at least half a cup. Drizzle some of the dressing on the beans & stir. Let the beans marinate. Save the rest of the dressing for the salad.
Roast the veggies: Pre-heat the oven to 425F. Trim the brussels sprouts and half them down the core. Place into a large bowl, toss with garlic or plain extra virgin olive oil. Season with salt and rub that oily, salty goodness all over; don’t be afraid of the salt – it will make the roasted veggies taste even more delicious. Place onto a parchment lined cookie sheet. Don’t jam all the veggies onto one sheet – use two sheets to allow proper airflow around the veggies. If you have a convection setting on your oven you can use it for a more even roast. Repeat for all the veggies you’re using. Please don’t be tempted to dump all the veggies into the bowl together – you’ll want to keep them separated on the cookie sheet so you can easily remove them as they’re done (e.g the broccoli will be done first and I found the others were done around the same time).
Make the salad: Once the veggies are cooked and cooled a bit, arrange them on a large platter. Sprinkle the veggies with the beans then drizzle the whole dish with the salad dressing (enough to suit your taste). Crumble feta cheese over the dish and garnish with a fair amount of parsley and cilantro (you can kibosh the cilantro if you don’t like it). Serve at room temperature.
Add videos of this activity
Videos help others preview the activity. Upload videos to help inspire others
Add images of this activity
Images help others preview the activity. images videos to help inspire others
Roasted Veggie & Butter Bean Salad
Added By:
EatWithMeCanada
Prepare carrots and cauliflower
Added By:
Nathan
Prepare Brussel sprouts and broccoli
Added By:
Nathan
Roasted vegetables
Added By:
Nathan
Put the veggies together
Added By:
Nathan
garnish with a fair amount of parsley and cilantro
Added By:
Nathan
Ready to eat
Added By:
Nathan
- By Ingredient
- Cooking Method
- Eating In
- Food & Drink
- Make Food
- Moods:
- Creative
- Make Something Creative
- Moods
Roasted Veggie & Butter Bean Salad added by:
Last Edited by:
Nathan
This is Nathans about.
Edit Activity
Help improve this activity by making an edit, adding details or images and videos
Create New Activity
Become an ExploreLife.Today contributor! Help inspire people from around the world discover an activity to do.
Become A ContributorAdditional Details:
Price
5.00
Time of the day
24 Hours, Afternoon, Day, Evening, Morning, Night
Duration
30 to 60 hours
Date Start
Date End
Season
Hours
- MON: -
- TUE: -
- WED: -
- THU: -
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Children
NO
Family
NO
Adults
YES
Indoor
YES
Outdoor
NO
At Home
YES
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Za’atar Seasoning
Za’atar, is a generic name for a family of related Middle Eastern herbs from the genera Origanum, Calamintha, Thymus, and Satureja.
Broccoli
Broccoli is a vegetable that can be eaten raw or cooked. Available at most grocery stores.
Brussel sprouts
Packed with nutrition. Brussel sprouts are typically cooked by boiling, steaming, stir frying, grilling, slow cooking, or roasting. Available at most grocery stores
Cauliflower
Cauliflower can be eaten raw or cooked. Available at most grocery stores.
Shallot
The Shallot is a type of onion and have a taste similar to an onion. Used in a wide variety of dishes.
Feta Cheese
Feta cheese made in Greece from sheep’s milk or from a mixture of sheep and goat’s milk. It is a crumbly aged cheese.
Parsley
Parsley commonly used as a garnish to add color and flavor to a dish.
Cilantro
Cilantro also know as coriander. Often used as a garnish to add color and flavor to a dish. Also used as an ingredient for flavor.