Roasted Vegetable and White Bean Salad
|Total Fat||18 g|
|Saturated Fat||7 g|
|Total Carbohydrate||43 g|
|Dietary Fiber||11 g|
|Small zucchini, diced||1|
|Small summer squash, diced||1|
|Green beans, trimmed and sliced into ½-inch pieces||½ cup|
|Olive oil||2 + 2 teaspoons|
|Salt||1/8 + 1/8 teaspoon|
|Freshly ground pepper to taste|
|Cannellini beans, drained and rinsed||1 can (15.5-ounce)|
|Red onion, chopped||¼ cup|
|Feta cheese, crumbled||½ cup|
|Juice of ½ lemon|
- Preheat oven to 425˚ F.
- Combine zucchini, squash, and green beans with 2 teaspoons olive oil and distribute evenly on a nonstick baking sheet. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Roast in the oven for 10-15 minutes, tossing half way through.
- Combine roasted vegetables, beans, red onion, feta, lemon juice, and remaining olive oil in a medium bowl. Season with remaining 1/8 teaspoon salt and freshly ground pepper to taste.
3 vegetables; 2 starches; 2 fats
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