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Roasted Vegetable and Bean Salad


1 yellow summer squash
1 zucchini squash
4 medium carrots
1 medium onion
3 T olive oil
3 T zatar
1 15 oz can beans of your choice, drained and rinsed
1/3 c Hilary's Apple Fennel Dressing
2 sprigs fresh thyme
1 pinch salt and black pepper


Preheat the oven to 450 degrees F. Roughly chop the squash, carrots and onion into bite-sized pieces. Toss them with olive oil and zatar seasoning. Pour the chopped vegetables onto a parchment-lined baking sheet. Roast them in the oven for 20 to 25 minutes or until fully cooked. Once the vegetables are done, toss together in a bowl with the rinsed beans, Apple Fennel Dressing, and fresh thyme. Add salt and black pepper to taste. Eat and be merry!

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