Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing Recipe). This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, \"Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet.\" Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers.

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing Recipe

Ingredients

¼ cup pine nuts

1 ¼ pounds Yukon Gold potatoes

cut into 1-inch cubes

4 cloves garlic

unpeeled

¼ cup olive oil

divided

¾ teaspoon salt

divided

½ teaspoon ground black pepper

divided

2 zucchini

quartered and cut into 1-inch slices

1 ½ teaspoons chopped fresh rosemary

1 tablespoon balsamic vinegar

1 (15 ounce) can cannellini beans

drained and rinsed

3 cups baby arugula

1 cup grape tomatoes

halved

Salad

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Spread pine nuts on a sheet pan; roast until golden and fragrant 2 to 3 minutes. Transfer to a plate to cool.

Step 3

Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary toss then continue roasting until vegetables are tender and browned about 20 minutes. Let cool.

Step 4

Squeeze roasted garlic out of its skin into a small bowl mashing it slightly with a fork. Add remaining 2 tablespoons oil balsamic vinegar and remaining 1/4 teaspoon each salt and pepper; whisk to combine.

Step 5

Toss roasted potatoes and zucchini in a large bowl with beans arugula tomatoes and dressing. Serve in bowls sprinkled with toasted pine nuts.

Nutritional Information

Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing Recipe

Servings Per Recipe:4

Calories: 389.2

% Daily Value *

Protein: 10.7g 21%

Carbohydrates: 47.3g 15%

Dietary Fiber: 8.2g 33%

Sugars: 2.2g

Fat: 18.7g 29%

Saturated Fat: 2.6g 13%

Vitamin A Iu: 715.8IU 14%

Niacin Equivalents: 1.5mg 11%

Vitamin B6: 0.2mg 14%

Vitamin C: 20.6mg 34%

Folate: 42.4mcg 11%

Calcium: 78mg 8%

Iron: 3.1mg 17%

Magnesium: 42.4mg 15%

Potassium: 363.5mg 10%

Sodium: 678.2mg 27%

Thiamin: 0.1mg 12%

Calories From Fat: 168.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.