Ingredients Measures Small zucchini, diced 1 Small summer squash, diced 1 Green beans, trimmed and sliced into 1/2inch pieces 1/2 cup Olive Oil 2 + 2 teaspoon Salt 1/8 + 1/8 teaspoon Freshly ground pepper to taste
Cannellini beans, drained and rinsed 1 can (15.5 ounce) Red onion, chopped 1/4 cup Feta cheese, crumbled 1/2 cup Juice of 1/2 lemon


Directions:

1. Preheat oven to 425 F.

2. Combine zucchini, squash, and green beans with 2 teaspoons olive oil and distribute evenly on a nonstick baking sheet. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Roast in the oven for 10-15 minutes, tossing half way through.

3. Combine roasted vegetables, beans, red onion, feta, lemon juice, and remaining olive oil in a medium bowl. Season with remaining 1/8 teaspoon salt and freshly ground pepper to taste.


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Roasted Vegetable and White Bean Salad

  • Tuesday, July 3, 2012

Ingredients Measures Small zucchini, diced 1 Small summer squash, diced 1 Green beans, trimmed and sliced into 1/2inch pieces 1/2 cup Olive Oil 2 + 2 teaspoon Salt 1/8 + 1/8 teaspoon Freshly ground pepper to taste
Cannellini beans, drained and rinsed 1 can (15.5 ounce) Red onion, chopped 1/4 cup Feta cheese, crumbled 1/2 cup Juice of 1/2 lemon


Directions: 1. Preheat oven to 425 F.

2. Combine zucchini, squash, and green beans with 2 teaspoons olive oil and distribute evenly on a nonstick baking sheet. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Roast in the oven for 10-15 minutes, tossing half way through.

3. Combine roasted vegetables, beans, red onion, feta, lemon juice, and remaining olive oil in a medium bowl. Season with remaining 1/8 teaspoon salt and freshly ground pepper to taste.

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