1. Recipe Information
| Details | Specification |
|---|---|
| Recipe name | Mediterranean Roasted Vegetable & White Bean Salad |
| Cuisine | Mediterranean |
| Category | Salad / Vegetarian Main Course |
| Preparation time | 20 minutes |
| Cooking time | 35–40 minutes |
| Total time | 60 minutes |
| Servings | 4–6 portions |
| Difficulty | Easy |
| Cooking method | Oven roasting |
2. Ingredients and Quantities
| Ingredient | Quantity |
|---|---|
| Baby potatoes, halved | 400 g |
| Zucchini, sliced | 250 g |
| Red bell pepper, chopped | 200 g |
| Yellow bell pepper | 150 g |
| Red onion, cut into wedges | 120 g |
| White cannellini beans, drained | 240 g |
| Olive oil | 45 ml |
| Fresh garlic, minced | 15 g |
| Fresh thyme | 5 g |
| Dried oregano | 3 g |
| Black pepper | 2 g |
| Paprika | 3 g |
| Salt | 5 g |
| Fresh parsley | 10 g |
| Lemon juice | 20 ml |
Optional Dressing
-
Extra virgin olive oil – 30 ml
-
Lemon juice – 15 ml
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Dijon mustard – 5 g
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Honey – 5 g
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Minced garlic – 3 g
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Salt and black pepper – to taste
3. Method of Preparation
Step 1: Prepare the vegetables
Wash and clean all vegetables. Cut potatoes into halves, zucchini into thick rounds, bell peppers into medium-sized pieces and red onion into wedges.
Step 2: Season the vegetables
Place the vegetables in a large mixing bowl. Add olive oil, minced garlic, oregano, paprika, thyme, salt and black pepper. Toss until evenly coated.
Step 3: Roast the vegetables
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Preheat oven to 200°C (400°F).
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Arrange vegetables in a single layer on a baking tray.
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Roast for 30–35 minutes.
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Turn vegetables halfway through cooking.
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Roast until potatoes are tender and vegetables are lightly golden.
Step 4: Prepare white beans
Drain and rinse cannellini beans. Add them during the final 8–10 minutes of roasting to warm them without breaking them apart.
Step 5: Prepare the dressing
Whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt and black pepper.
Step 6: Assemble the dish
Transfer roasted vegetables and white beans into a serving bowl. Drizzle with dressing and gently toss.
Step 7: Garnish and serve
Finish with fresh parsley, thyme and a little lemon juice. Serve warm or at room temperature.
4. Nutritional Information
Estimated nutrition per serving, based on 6 servings without optional dressing.
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 8 g |
| Total fat | 9 g |
| Saturated fat | 1.3 g |
| Carbohydrates | 39 g |
| Dietary fiber | 8 g |
| Sugar | 6 g |
| Sodium | 450 mg |
5. Nut and Allergen Information
| Allergen | Status |
|---|---|
| Peanuts | Not included |
| Tree nuts | Not included |
| Almonds | Not included |
| Walnuts | Not included |
| Cashews | Not included |
| Dairy | Not included |
| Gluten | Not included in basic recipe |
| Soy | Not included in basic recipe |
Allergen precautions: Check packaged beans, mustard and seasonings for cross-contact warnings. Prepare with clean utensils and equipment if serving someone with a nut allergy.
6. Professional Chef’s Tips
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Roast potatoes separately for the first 10–15 minutes because they require more cooking time.
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Avoid overcrowding the baking tray to achieve proper caramelization.
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Add white beans near the end to prevent them from becoming mushy.
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Use fresh thyme and lemon juice for a brighter Mediterranean flavor.
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Serve warm for the best flavor and texture.
7. Serving and Presentation
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Serve in a shallow ceramic bowl.
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Arrange zucchini and potatoes visibly on top.
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Distribute white beans evenly.
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Garnish with fresh thyme and parsley.
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Finish with extra virgin olive oil.
8. Storage and Shelf Life
| Storage | Recommendation |
|---|---|
| Refrigerated | 3–4 days at 4°C or below |
| Freezing | Not recommended for best vegetable texture |
| Serving temperature | Warm or room temperature |
| Reheating | Oven at 160°C until thoroughly heated |
Professional recipe note: This dish is suitable as a vegetarian main course, healthy lunch, buffet side dish or Mediterranean meal-prep option.