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

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

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

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes