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

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

By Marie Simmons

May 31, 2003

Recipe notes