Roasted Veggie & Butter Bean Salad

This salad features za’atar seasoning, giant butter beans Brussel sprouts, Cauliflower, Carrots, Broccoli, Shallots and more. It is perfect for a meat free diet.

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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:

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Nathan

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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

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Add images of this activity

Images help others preview the activity. images videos to help inspire others

Upload image
Categories:
  • 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

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Additional Details:

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Price

5.00

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Time of the day

24 Hours, Afternoon, Day, Evening, Morning, Night

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Duration

30 to 60 hours

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Date Start

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Date End

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Season

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Hours

  • MON: -
  • TUE: -
  • WED: -
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Children

NO

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Family

NO

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Adults

YES

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Indoor

YES

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Outdoor

NO

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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.

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