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Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini

2.3

(5)

A stunning vegetarian platter.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Nutrition Per Serving

Per serving: calories
346; total fat
15 g; saturated fat
2 g; cholesterol
0; fiber
14 g
#### Nutritional analysis provided by Bon Appétit
TagsSaladBell PepperVegetablePortobello MushroomMushroomZucchiniSquashCannellini BeanWhite BeanBean and LegumeFennelRoot VegetableLeafy GreensPlum TomatoTomatoMainSideDinnerLunchVegetarianVeganDairy FreeGluten FreeNut FreeEasyWeeknight MealsRoastBon Appétit
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