Samin’s Roasted Veg and White Bean Salad
Toss together a medley of roasted veggies with rich beans and fresh cheese and herbs, and enjoy a super quick, absolutely delicious and filling meal that you can switch up throughout the seasons.
Adapted from this recipe from Samin Nosrat (image source)
Ingredients
1 bunch carrots
2-3 zucchini
1 large eggplant or 1 large green bell pepper
2 cups cooked white beans, such as butter, cannellini, or navy beans, draining the liquid off & save for later.
4 ounces Feta cheese, broken into large crumbles
Olive oil
Salt, preferably coarse and flaky
1 cup loosely packed Italian Parsley leaves
Red Wine Vinaigrette* (see below)
Directions
Preheat oven to 425°F.
Chop your carrots, zucchini, and eggplant into large chunks, and place each separately on their own sheet tray, that way you can control cooking time best for each vegetable. Toss them in oil and salt & pepper first, and drizzle about 2 Tbsp oil on the sheet tray before transferring the vegetables onto it. Avoid overcrowding the vegetables—they should not touch. Use another pan if ya need.
Place vegetables into oven and cook until tender and caramelized, about 26 to 30 minutes. Check after about 12 minutes. Rotate the pans to ensure even browning.
When the roasted vegetables are brown on the outside and completely tender when pierced with a knife, remove them from the oven. Set aside to cool for a few minutes.
Reserving the cooking liquid, drain beans and place into large bowl. Dress with 3 tablespoons vinaigrette and season with salt and 1 teaspoon za'atar. Add a little bean liquid to make it juicy. Taste and adjust dressing and seasoning as needed.
To assemble salad, layer zucchini, eggplant, and carrots on a large platter. Drizzle with vinaigrette, sprinkle with za'atar, then spoon beans over vegetables. Sprinkle with large crumbles of feta. In a medium bowl, lightly dress parsley leaves with 1 tablespoon vinaigrette and salt. Place atop salad and serve immediately.
For the Red Wine Vinaigrette
In a small bowl or jar, let 2 Tbsp finely diced shallot sit in 2 Tbsp red wine vinegar for 15 minutes, then add 6 Tbsp olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with one of the vegetables and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days.
