Foodie Friday

Healthy Recipe of the Week

Pan-Roasted Vegetables Over Saucy Beans

Time to get saucy!

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  • 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)


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.






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


About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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