Wednesday, April 18, 2012

Roasted Summer Vegetable Bean Salad

This is best enjoyed in the summer when tomatoes and zucchinis are abundant and at their peak of flavor, but it's a tasty dish anytime. The "recipe" (such as it is) follows--the amounts are just estimates, and it is very open to improvisation.

Roasted Summer Vegetable Bean Salad
Serves 6-8

  • 2 15-oz cans or 3 cups of cooked white beans
  • 1 pint of cherry tomatoes
  • 1 lb or so of zucchini (I used 4 small)
  • 2 cloves garlic (optional)
  • Olive oil
  • Salt
  • Pepper
  • ~1/4 cup vinaigrette dressing (I made my own using olive oil, balsamic vinegar, agave nectar, salt, pepper, roasted garlic and fresh thyme)
  • Preheat oven to 350. Slice tomatoes in half and arrange cut-side up on a baking sheet. Sprinkle with salt and pepper. Put in oven while prepping zucchini.
  • (Optional: you can peel a few cloves of garlic to roast along with the tomatoes so that you can add to your dressing later.)
  • Slice zucchini into thin rounds and place in a bowl. Toss with a few tablespoons of olive oil and a sprinkle of salt and pepper. Arrange in a single layer on a separate baking sheet.
  • Roast vegetables for 30-45 minutes, until zucchini is starting to brown, and tomatoes look slightly dehydrated and bottoms are brown. The zucchini will likely be finished before the tomatoes.
  • If you are making your own dressing, now is a good time to put it together.
  • Allow vegetables to cool for a few minutes. Refrain from "taste-testing" all of the delicious roasted tomatoes.
  • Drain and rinse beans (if using canned). Add to serving bowl and fold in vegetables. Add dressing to taste. Serve and enjoy!

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