Veggie White Bean Tray Bake
Makes 4 standard servings protein, veggie and healthy fat
2 small fennels, quartered, fronds reserved
1 eggplant, coarsely chopped
2 large zucchini, halved lengthways, thickly sliced
1 red onion, cut into wedges
1 yellow bell pepper, seeded, coarsely chopped
1 red bell pepper, seeded, coarsely chopped
1 green bell pepper, seeded, coarsely chopped
3 T olive oil
2 cups cherry or grape tomatoes
3-4 garlic cloves, thinly sliced
2 large rosemary sprigs
2 cups cannellini beans, rinsed, drained
2 T red wine vinegar
1/2 cup almond cheese, the crumbly type
3 T raw pine nuts or sunflower seeds or rough chopped almonds
1/2 cup basil leaves
Preheat oven to 400°F. Lightly grease a large roasting pan. Place the fennel, eggplant, zucchini, onion and combined blee peppers in prepared pan. Drizzle with the oil and toss to coat. Roast for 10-15 mins or until the vegetables are tender. Add the tomatoes, garlic and rosemary and roast for 10 mins more.
Add the beans and vinegar to the vegetable mixture in the pan and toss to combine. Season. Sprinkle with the almond cheese, nuts, basil and reserved fennel fronds to serve.
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