Roasted Vegetable and White Bean Salad
|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|
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.