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Oven roasted tomato & bean salad by Janelle Bloom

Oven roasted tomato & bean salad for 6 person

Try this combination of oven-roasted tomatoes and green beans for a summer salad with a difference.

Ingredients for Oven roasted tomato & bean salad

Oven roasted tomato & bean salad, How to Make

  • Step 1
    Preheat oven to 180°C. Place tomatoes cut side up on a wire rack over a baking tray lined with non-stick baking paper. Brush cut surface of tomatoes with 1 tablespoon of the virgin olive oil and sprinkle with salt, pepper and oregano. Roast, uncovered, in preheated oven for 45-50 minutes or until tomatoes are shrivelled around sides but centres are soft. Cool to room temperature.
  • Step 2
    Meanwhile, add the beans to a saucepan of boiling water and boil for 2 1/2 minutes or until tender crisp. (See microwave tip.) Refresh under cold running water and drain well. Place the tomatoes and beans in fridge until required.
  • Step 3
    Divide tomatoes, beans and Parmesan among plates. Drizzle with remaining 60mls (1/4 cup) virgin olive oil and then the balsamic vinegar. Sprinkle with cracked black pepper. Serve at room temperature.

Notes:
Tip: Salad ingredients can be prepared up to a day ahead. Add combined oil and vinegar just before serving.

Additional information for Oven roasted tomato & bean salad

Preparation: 0:10 Minutes, Cooking: 0:45 Minutes, Serving: 6 Person, Level:

Nutrition Info:

728 kj Energy, 15g Fat Total, 4g Saturated Fat, 3g Fibre, 6g Protein, 8mg Cholesterol, 134.05mg Sodium, 2g Carbs (sugar), 3g Carbs (total),

All nutrition values are per serve

This Oven roasted tomato & bean salad published first on: Australian Good Taste, Images by: Publication: Australian Good Taste

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