Legumes Na Brasa Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line two large baking sheets with parchment paper or lightly oil them to prevent sticking. Arrange carrot halves, zucchini slices, eggplant cubes, bell pepper quarters and red onion wedges in a single layer across the sheets, leaving space between pieces for even browning.

Season and roast

In a small bowl combine 4 tbs extra-virgin olive oil, smoked paprika, ground cumin, coarse sea salt and black pepper. Drizzle half of the seasoned oil over vegetables on the first sheet and the other half over the second sheet. Toss gently with hands or tongs to coat evenly. Place both sheets in the oven and roast for 20 minutes. After 20 minutes, add the cherry tomatoes to the pans (they roast faster) and continue roasting for another 10–12 minutes, or until vegetables are tender and edges are caramelized. Rotate pans halfway through roasting for even color.

Remove vegetables from oven and let cool 5 minutes on the pans. Keep oven on or set aside if not needed further.

Blanch green beans

While vegetables roast, bring a medium pot of salted water to a boil. Blanch the trimmed green beans for 2–3 minutes until bright green and just tender. Immediately transfer beans to a bowl of ice water to stop cooking, then drain and pat dry.

Warm the chickpeas (optional)

If you prefer warm legumes, heat a skillet over medium heat, add 1 tbs olive oil and the minced garlic. Cook garlic 30–45 seconds until fragrant but not browned. Add drained chickpeas and cannellini beans, toss and warm 2–3 minutes. Remove from heat. (If serving the dish chilled, skip warming and keep beans at room temperature.)

Make dressing

In a small bowl whisk together 3 tbs olive oil (for dressing), lemon juice, red wine vinegar, minced garlic (if not already used in warming step), honey or maple syrup (if using) and red pepper flakes. Taste and adjust seasoning with salt and pepper as needed.

Assemble

In a large mixing bowl combine the roasted vegetables (including blistered cherry tomatoes), blanched green beans, warmed or room-temperature chickpeas and cannellini beans. Pour the dressing over the mixture and toss gently to coat, breaking larger pieces (like roasted pepper quarters) into bite-size pieces as you mix.

Finish and serve

Add chopped fresh parsley and optional chopped oregano or basil. Toss once more, then transfer to a serving platter or bowl. Adjust acidity with an extra squeeze of lemon or a pinch of salt if needed. Serve warm or at room temperature. Leftovers keep refrigerated for up to 3 days.