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

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.

No additional tips available.

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

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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.

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

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