Tuesday, July 3, 2012
Small zucchini, diced
Small summer squash, diced
Green beans, trimmed and sliced into 1/2inch pieces
2 + 2 teaspoon
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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