Roasted vegetable and bean salad

Photo from taste.com.au

1 red pepper, thickly sliced
1 yellow pepper, thickly sliced
2 courgettes, cut diagonally into 1cm slices
100g button mushrooms, halved
1 red onion, cut into wedges
1 tbsp olive oil
2 tbsp balsamic vinegar
2 garlic cloves, crushed
250g cherry tomatoes
200g green beans, trimmed
2 tbsp pine nuts, toasted

Pre-heat oven to 180 degrees.  Place peppers, courgette, mushroom and onion in a large baking dish.  Combine oil, vinegar & garlic in a bowl.  Drizzle over the vegetables and toss to coat.

Roast for 20 minutes.  Add tomatoes and roast for 15 further minutes until vegetables are tender and tomatoes and starting to collapse

Meanwhile, bring a pan of water to the boil, cook beans for 3 minutes or until tender.  Drain the beans and refresh in a bowl of iced water before patting fry with a paper towel.

Add beans to vegetable mixture, toss to combine and sprinkle with pine nuts.  Season with salt and pepper and serve.