-
-
My review
Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing
5
Ellie Krieger
"This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet." Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 389Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C).
- Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
- Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.
- Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.
- Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.
You might also like
Footnotes
- Cook's Note:
- A half teaspoon dried rosemary can substitute for the fresh.
- This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. © Copyright 2019 Ellie Krieger
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
1/16/2020
Super yummy! I used 5 cloves of garlic instead of 4 and sweet potato instead of gold. This will go into my weekly rotation!
1/9/2020
I made this exactly as written, except I didn’t use the Pine nuts. I will make this again and again! Very tasty and easy to make, also very filling. Thank you for this recipe, Chef Ellie!
1/9/2020
Easy, delicious, healthy! I like walnuts more than pine nuts - they tasted great as well. This recipe makes a VERY large bowl. And such an easy clean up!