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Recipes

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

By Marie Simmons

Recipe information

  • Yield

    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

Need to make a substitution?

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.

Explore Bon AppétitSaladPortobello MushroomMushroomVegetableBell PepperZucchiniSquashCannellini BeanWhite BeanBeanFennelLeafy GreensPlum TomatoTomatoMainDairy-FreeVeganVegetarianGluten-FreeNut-Free