Ingredients (4 servings)
1 tablespoon olive oil
1 medium red onion, halved, sliced
2 garlic cloves, thinly sliced
1 tablespoon mild paprika
250g cherry tomatoes, halved
1 medium zucchini, thinly sliced
420g can cannellini beans, drained, rinsed
1 teaspoon balsamic vinegar
½ cup fresh flat leaf parsley leaves, chopped
80g baby rocket
Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute. Add paprika. Cook for 30 seconds or until fragrant.
Add tomatoes and zucchini. Cook for 3 to 4 minutes or until tomatoes start to collapse. Add beans and vinegar. Cook for 5 minutes or until heated through. Stir in parsley. Season with pepper. Serve with rocket.