Cannellini And Fennel Salad With Roasted Peppers Mushrooms And Zucchini Recipes

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CANNELLINI BEAN SALAD WITH ROASTED PEPPERS



Cannellini Bean Salad with Roasted Peppers image

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 large sweet red pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT



Zucchini-and-Fennel Salad With Pecorino and Mint image

In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.

Provided by Daniel Patterson

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 7

1 1/4 pounds zucchini
1/2 cup torn mint leaves
1 cup shaved aged pecorino Romano
1 small head fennel, cored and thinly shaved
Juice of 1 lemon, plus more as needed
2 tablespoons extra-virgin olive oil, plus more as needed
Salt and freshly ground black pepper

Steps:

  • Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams

ROASTED FENNEL AND PEPPERS



Roasted Fennel and Peppers image

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Steps:

  • Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)



Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers) image

Adapted from How to Read a French Fry. The secret to browning these is not to disturb them for the first half hour. Don't use russets for this.

Provided by Chocolatl

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs baby red potatoes, halved (not russets)
1 fennel bulb, trimmed and cut into thick wedges
8 ounces brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.)
6 garlic cloves, peeled
1 red bell pepper, cored, seeded and cut into thick wedges
1/4 cup olive oil
salt
pepper

Steps:

  • Preheat oven to 450°F.
  • Combine all ingredients in a large shallow roasting pan.
  • Toss well to coat all the vegetables.
  • Roast for 30 minutes without stirring.
  • Shake pan to loosen vegetables.
  • Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, AND ZUCCHINI



Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini image

Categories     Salad     Bean     Mushroom     Roast     Low Fat     Vegetarian     Buffet     Mint     Fennel     Bell Pepper     Zucchini     Summer     Healthy     Vegan     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
2 large red bell peppers, quartered
2 large portobello mushrooms, stems removed, caps quartered
4 small zucchini, halved lengthwise
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
2 teaspoons grated orange peel
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon fennel seeds, crushed
2 15-ounce cans cannellini (white kidney beans), drained
2 cups chopped fresh fennel
1/2 cup chopped red onion
6 cups mixed baby greens
4 plum tomatoes, cut into wedges

Steps:

  • Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
  • Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
  • Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.

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