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Roast veggies with fetta and white beans

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Mixed with fetta and white beans, these Roasted veggies are a hearty dish that make for the perfect side.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Roast veggies with fetta and white beans


  • 2 small fennel, quartered, fronds reserved
  • 1 eggplant, coarsely chopped
  • 1 large zucchini, halved lengthways, thickly sliced
  • 1 red onion, cut into wedges
  • 1 yellow capsicum, seeded, coarsely chopped
  • 1 red capsicum, seeded, coarsely chopped
  • 2 tbs olive oil
  • 250g cherry tomatoes
  • 3 garlic cloves, thinly sliced
  • 2 rosemary sprigs
  • 400g can cannellini beans, rinsed, drained
  • 2 tbs red wine vinegar
  • 100g Coles Australian Fetta, crumbled
  • 2 tbs pine nuts, lightly toasted
  • ½ cup basil leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Lightly grease a large roasting pan. Place the fennel, eggplant, zucchini, onion and combined capsicum in prepared pan. Drizzle with the oil and toss to coat. Roast for 20-25 mins or until the vegetables are tender, adding the tomatoes, garlic and rosemary for the last 10 mins of cooking.
  2. Step 2

    Add the beans and vinegar to the vegetable mixture in the pan and toss to combine. Season. Sprinkle with the fetta, pine nuts, basil and reserved fennel fronds to serve.