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Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing

Rated as 4.29 out of 5 Stars
5

"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."
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Ingredients

55 m servings 389
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
  3. 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.
  4. 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.
  5. Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

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


Per Serving: 389 calories; 18.7 47.3 10.7 0 678 Full nutrition

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Reviews

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Super yummy! I used 5 cloves of garlic instead of 4 and sweet potato instead of gold. This will go into my weekly rotation!

My husband and I both did not like this at all.

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!

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!