Baked Vegetables With White Beans |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From . They say This veggie and potato casserole is a delicious way to enjoy a vegetarian meal or have a flavorful side dish with your main course. Try mixing and matching your favorite vegetables for a variation. When I made it I used a combination of broccoli and cauliflower. I did add the salt, pepper, and spices; the original calls only for garlic. I might switch up the cheese next time as well, as I think mozzarella or monterrey jack (think something gooier) would be even better. Ingredients:
1 bunch broccoli, cut into small florets |
3 potatoes, peeled and, cut into 1 inch chunks |
1 (28 ounce) can tomatoes, well drained, finely chopped |
1 (15 ounce) can cannellini beans, rinsed and drained |
1/2 cup pitted black olives, halved |
2 1/2 tablespoons olive oil |
4 garlic cloves, minced |
1/8 teaspoon crushed red pepper flakes |
3/4 cup parmesan cheese, grated |
salt and pepper (to taste) |
basil and oregano (to taste) |
Directions:
1. Preheat oven to 400 degrees F.
2. Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives.
3. In a small bowl, combine olive oil, garlic, salt, pepper, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with basil and oregano to taste if you like.
4. Spread half of vegetable mixture in a shallow 12x7 baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan.
5. Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.
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