Healthy Recipe of the Week

Pan-Roasted Vegetables Over Saucy Beans

Time to get saucy!

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 3 Garlic Cloves (thinly sliced)
• 4 Plum Tomatoes (ripe and thinly sliced)
• 1/4 teaspoon Kosher Salit
• 1 15-ounce can Cannellini Beans (no salt added, rinsed and drained)
• 1/2 pound Small Pattypans (cut into wedges)
• 8 Mini Bell Peppers (quartered cut lengthwise)

Directions

In a medium-sized pan over medium heat, heat one (1) tablespoon of olive oil until shimmering. Sauté the garlic cloves until lightly browned (1 – 2 minutes). Stir in tomato and salt. Simmer until thickened (7 – 10 minutes). Stir in cannellini beans and heat through (1 – 2 minutes). 

In a large-sized pan over medium-high heat, heat the remaining one (1) tablespoon of olive oil until shimmering. Sauté the pattypans until lightly tender-crisp (2 – 3 minutes). Remove pattypans from the pan. Add the bell peppers to the pan and sauté until charred in spots (3 -5 minutes).

Spoon the cannellini beans into two (2) bowls. Top with the pattypans and bell peppers.

Yields: 2 servings

Nutritional Information

Per Serving (2 cups): 350 Calories. 16g Total Fat. 2g Saturated Fat. 44g Carbohydrates. 12g Fiber. 10g Total Sugar. 0g Added Sugar. 13g Protein. 320mg Sodium.

Reference

Chef Kate (2021, September). The healthy cook: Get saucy. Nutrition Action Health Letter.