Roast Vegetable Salad - cooking recipe

Ingredients

4 None large plum tomatoes, each cut into 6 wedges
1 None large red onion, cut into thick rounds
2 None large red bell peppers, cut into 2/3 inch strips
2 None large zucchini, cut into thick rounds
5 None small eggplant, quartered lengthwise
3 cloves garlic, minced
2 tbsp vegetable or olive oil
5.25 oz baby arugula, coarsely chopped
1 (13.5 oz) can cannellini beans, rinsed
3/4 cup balsamic dressing

Preparation

Preheat oven to 400\u00b0F. Toss cut vegetables with garlic and oil then arrange in a single layer over 2 baking trays. Bake for 25 mins, or until vegetables are tender. Toss hot vegetables with remaining ingredients and serve.