Warm Roasted Peppers With Cannellini Beans and Anchovies |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The flavors of Provence meet simply and elegantly in this colorful, warm vegetable appetizer. A fragrant garlic vinaigrette coats a cushion of white, fiber-rich cannellini beans and a tangle of roasted red peppers, topped with fresh parsley and slivers of marinated anchovy. Ingredients:
6 canned anchovies packed in oil, drained divided (oil reserved) |
1 garlic clove, minced |
1 tablespoon of reserved oil from anchovy |
2 tablespoons extra-virgin olive oil |
1 tablespoon red wine vinegar |
1 pinch red pepper flakes |
4 canned roasted red peppers, quartered length-wise |
1 (15 1/2 ounce) can cannellini beans, drained and rinsed |
1/4 cup chopped flat-leaf italian parsley, divided |
1/2 lemon, juice of |
crusty bread (optional) |
Directions:
1. Preparation Time: Approximately 15 minutes.
2. Cook Time: Approximately 5 minutes.
3. Preparation:
4. Preheat a broiler.
5. Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes.
6. Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.
7. Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.
8. Servings: 8.
9. Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV
10. *Daily Value.
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