Mediterranean Roasted Vegetables (25 Min, Gluten Free, Vegan)

If you’re looking for a summer salad that’s packed with flavour, you’ve come to the right place.

This quick and easy salad combines a bunch of flavours. The combination of ingredients means that it’s a little sour, sweet and spicy all at the same time. 

It’s also super versatile too. Want to add some extra protein? Throw some tuna or feta cheese into the mix. Want to keep things meat-free? No problem, and you can even add some extra beans if you want a more filling meal.

And since winter is upon is, now is the time to get those colours bursting out to brighten your mood.

Butterbeans are a great addition to a Mediterranean diet and can be used in many dishes.  They are a good source of folate, protein, phosphorous, potassium and Vitamins B1 and B6 and make a great meat alternative to a meat free dish.

Courgettes (zucchinis) are a great low-carbohydrate vegetable. They’re a great source of vitamin C, providing 35% of the RDI per serving (1).

Tomatoes are super healthy. They have been roasted here to both add a lovely sweetness to the dish, plus add a tasty “sauce” to coat the other ingredients with. This means you don’t need to add a high calorie dressing and keeps this meal really simple to create.

Ready to get your teeth stuck into this recipe?

DifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 1 tbsp extra virgin olive oil
 400 g butter beans, drained
 1 red onion, peeled, halved and sliced
 1 garlic clove, crushed
 2 courgettes, sliced
 250 g plum tomatoes, halved
 120 g fresh spinach
 1 tsp salt
 2 tsp dried oregano
 2 tbsp chopped chives
 drizzle of balsamic Vinegar, to serve (optional)

1

Pre-heat the oven to 200°C and line or grease a baking tray. Add the tomatoes, garlic, red onion and courgette to the baking tray and drizzle over the oil and salt. Mix everything well to coat.

Butterbean and Roasted Vegetable Salad

2

Place the baking tray in the oven and roast for 20 minutes, until the tomatoes have blistered a little and the vegetables are soft.

Butterbean and Roasted Vegetable Salad

3

Immediately after removing the baking tray, add the spinach leaves and butter beans and stir through the hot vegetables until wilted and heated through. The tomatoes should be soft enough to coat everything well.

4

Sprinkle over the dried herbs and balsamic vinegar and divide between plates, scattering over the chives.

Nutrition Facts

Serving Size 2

Servings 2


Amount Per Serving
Calories 397
% Daily Value *
Total Fat 10g16%
Saturated Fat 2g10%
Sodium 1267mg53%
Total Carbohydrate 64g22%
Dietary Fiber 17g68%
Sugars 15g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tbsp extra virgin olive oil
 400 g butter beans, drained
 1 red onion, peeled, halved and sliced
 1 garlic clove, crushed
 2 courgettes, sliced
 250 g plum tomatoes, halved
 120 g fresh spinach
 1 tsp salt
 2 tsp dried oregano
 2 tbsp chopped chives
 drizzle of balsamic Vinegar, to serve (optional)

Directions

1

Pre-heat the oven to 200°C and line or grease a baking tray. Add the tomatoes, garlic, red onion and courgette to the baking tray and drizzle over the oil and salt. Mix everything well to coat.

Butterbean and Roasted Vegetable Salad

2

Place the baking tray in the oven and roast for 20 minutes, until the tomatoes have blistered a little and the vegetables are soft.

Butterbean and Roasted Vegetable Salad

3

Immediately after removing the baking tray, add the spinach leaves and butter beans and stir through the hot vegetables until wilted and heated through. The tomatoes should be soft enough to coat everything well.

4

Sprinkle over the dried herbs and balsamic vinegar and divide between plates, scattering over the chives.

Butterbean and Roasted Vegetable Salad