Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A stunning vegetarian platter. Ingredients:
nonstick vegetable oil spray |
2 large red bell peppers, quartered |
2 large portobello mushrooms, stems removed, caps quartered |
4 small zucchini, halved lengthwise |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh mint |
2 teaspoons grated orange peel |
1/4 cup extra-virgin olive oil |
1/4 cup red wine vinegar |
1/2 teaspoon fennel seeds, crushed |
2 15-ounce cans cannellini (white kidney beans), drained |
2 cups chopped fresh fennel |
1/2 cup chopped red onion |
6 cups mixed baby greens |
4 plum tomatoes, cut into wedges |
Directions:
1. Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
2. Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
3. Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.
4. Per serving: calories, 346; total fat, 15 g; saturated fat, 2 g; cholesterol, 0; fiber, 14 g Nutritional analysis provided by Bon Appétit
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