Cannellini and Fennel Salad with Roasted Peppers, M

Name: Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400F.
2
Spray heavy large baking sheet with nonstick spray.
3
Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper.
4
Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes.
5
Sprinkle with thyme, mint, and orange peel.
6
Whisk oil, vinegar, and fennel seeds to blend in small bowl.
7
Season dressing to taste with salt and pepper.
8
Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl.
9
Season salad with salt and pepper.
10
Spoon salad into center of large platter.
11
Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad.
12
Place peppers, mushrooms, and zucchini atop greens.
13
Garnish with tomato wedges and serve.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 large red bell peppers, quartered, 2 large portobello mushrooms, stems removed, caps quartered, 4 small zucchini, halved lengthwise, and more.

Yes, Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions