Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing

This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet." Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

• ¼ cup pine nuts
• 1 tablespoon balsamic vinegar
• 1 (15 ounce) can cannellini beans, drained and rinsed
• ¼ cup olive oil, divided
• ½ teaspoon ground black pepper, divided
• 1 ½ teaspoons chopped fresh rosemary
• 1 cup grape tomatoes, halved
• ¾ teaspoon salt, divided
• 3 cups baby arugula
• 4 cloves garlic, unpeeled
• 1 ¼ pounds Yukon Gold potatoes, cut into 1-inch cubes
• 2 zucchini, quartered and cut into 1-inch slices

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

Step 3

Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.

Step 4

Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.

Step 5

Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.