Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh mint
- 1/4 cup red wine vinegar
- 2 teaspoons grated orange peel
- nonstick vegetable oil spray
- 1/2 cup chopped red onion
- 6 cups mixed baby greens
- 2 large red bell peppers, quartered
- 2 large portobello mushrooms, stems removed, caps quartered
- 4 small zucchini, halved lengthwise
- 2 cups chopped fresh fennel
- 4 plum tomatoes, cut into wedges
Preparation 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. 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. 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. Per serving: calories, 346; total fat, 15 g; saturated fat, 2 g; cholesterol, 0; fiber, 14 g Nutritional analysis provided by Bon Appétit
Preparation 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. 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. 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. Per serving: calories, 346; total fat, 15 g; saturated fat, 2 g; cholesterol, 0; fiber, 14 g Nutritional analysis provided by Bon Appétit
