Mediterranean

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Cannellini bean & vegetable salad

17
Lunch & Light Meals|Mediterranean
Servings
2
Prep   5 min
Cook   8 min
  • Red bell pepper, raw, 1 medium, halved and deseeded
  • Zucchini, 1 medium, thickly sliced
  • Canned cannellini beans, ¾ cup(s), drained and rinsed
  • Green onion, 1 medium, finely chopped
  • Parsley, fresh, ½ cup(s), chopped
  • Extra virgin olive oil, 1½ tbsp(s)
  • Balsamic vinegar, 2 tbsp(s)
  • Black pepper, 1 dash(es)
  • Whole-wheat pita, 4 small pita(s) (4" dia), toasted

Method

Turn on the oven broiler to medium-high. Place the bell pepper onto a baking sheet and under the broiler. Cook for 3 to 4 minutes. Remove baking sheet and turn over the bell pepper halves. Add the zucchini to the sheet and broil for a further 3 to 4 minutes, turning the zucchini after about 2 minutes. Remove vegetables once the bell pepper skin is blackened and blistered in places and the flesh is soft. Allow vegetables to cool. 

Once cool, remove bell pepper skin and slice the flesh into strips. Place in a bowl along with the zucchini, cannellini beans, green onions, and parsley.

Pour the olive oil and vinegar over the salad and toss well. Season with black pepper if desired.

Divide into two servings. Serve with toasted pita bread, broken up into 'chips'.

TIP: You can also use a grill pan on the stove to grill the vegetables.

Nutrition facts per serving
Makes 2 servings

Food Groups

V
Vegetables
1.7
F
Fruits
0
C
Carbohydrates
2.1
PD
Protein/Dairy
1
Ft
Fats
1.9
S
Sweets
0

Nutrition Facts

Calories402
Total Fat12 g
- Saturated Fat1.7 g
Cholesterol0 mg
Sodium653 mg
Total Carbohydrate63 g
- Dietary Fiber11.1 g
- Total Sugars9.5 g
-- Added Sugars0 g
Protein15.1 g
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