Best 5 Roasted Vegetable Bowl With White Beans And Garlic Balsamic Dressing Recipes

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Craving a vibrant and nutritious meal? Look no further than the roasted vegetable bowl with white beans and garlic balsamic dressing! This delectable dish is a symphony of flavors and textures, featuring an array of roasted vegetables, creamy white beans, and a tangy, aromatic dressing. Whether you're a seasoned cook or just starting out in the kitchen, this recipe is perfect for those seeking a healthy and satisfying meal that showcases the beauty of fresh ingredients. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you feeling energized and refreshed.

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BALSAMIC ROASTED VEGETABLES



Balsamic Roasted Vegetables image

An easy Balsamic Roasted Vegetables recipe

Provided by Kelsey Nixon

Categories     Onion     Side     Roast     Vegetarian     Low Cal     High Fiber     Dinner     Eggplant     Bell Pepper     Squash     Low Cholesterol     Vegan     Yellow Squash     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, quartered lengthwise, cut crosswise into 1/2-inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Steps:

  • Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
  • Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

ROASTED VEGETABLE BOWL WITH WHITE BEANS AND GARLIC-BALSAMIC DRESSING



Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing image

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.

Provided by Ellie Krieger

Categories     Vegetable Salads

Time 55m

Yield 4

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
  • 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.
  • 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.
  • Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 47.3 g, Fat 18.7 g, Fiber 8.2 g, Protein 10.7 g, SaturatedFat 2.6 g, Sodium 678.2 mg, Sugar 2.2 g

ROASTED VEGETABLE BOWL WITH WHITE BEANS AND GARLIC-BALSAMIC DRESSING



Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing image

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.

Provided by Ellie Krieger

Categories     Vegetable Salads

Time 55m

Yield 4

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
  • 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.
  • 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.
  • Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 47.3 g, Fat 18.7 g, Fiber 8.2 g, Protein 10.7 g, SaturatedFat 2.6 g, Sodium 678.2 mg, Sugar 2.2 g

ROASTED VEGETABLE BOWL WITH WHITE BEANS AND GARLIC-BALSAMIC DRESSING



Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing image

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.

Provided by Ellie Krieger

Categories     Vegetable Salads

Time 55m

Yield 4

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
  • 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.
  • 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.
  • Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 47.3 g, Fat 18.7 g, Fiber 8.2 g, Protein 10.7 g, SaturatedFat 2.6 g, Sodium 678.2 mg, Sugar 2.2 g

ROASTED VEGETABLE BOWL WITH WHITE BEANS AND GARLIC-BALSAMIC DRESSING



Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing image

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.

Provided by Ellie Krieger

Categories     Vegetable Salads

Time 55m

Yield 4

Number Of Ingredients 12

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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
  • 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.
  • 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.
  • Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 47.3 g, Fat 18.7 g, Fiber 8.2 g, Protein 10.7 g, SaturatedFat 2.6 g, Sodium 678.2 mg, Sugar 2.2 g

Tips:

  • Choose firm vegetables: Roasting brings out the natural sweetness of vegetables, so it's important to choose firm, flavorful varieties that will hold their shape during cooking. Good options include broccoli, Brussels sprouts, carrots, parsnips, potatoes, and zucchini.
  • Cut vegetables into uniform pieces: This will help them cook evenly. Aim for pieces that are about 1-inch thick.
  • Toss vegetables with oil and seasonings: This will help them brown and caramelize in the oven. Use a light coating of olive oil or avocado oil, and season with salt, pepper, and any other desired spices.
  • Roast vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature of 400-425 degrees Fahrenheit.
  • Stir vegetables halfway through cooking: This will help them cook evenly. If some vegetables are browning too quickly, move them to a cooler part of the oven.
  • Serve vegetables immediately: Roasted vegetables are best enjoyed when they're hot and crispy. You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This roasted vegetable bowl with white beans and garlic balsamic dressing is a delicious and healthy meal that's perfect for busy weeknights. With its vibrant colors and flavors, this bowl is sure to please everyone at the table. The roasted vegetables are tender and flavorful, the white beans are creamy and filling, and the garlic balsamic dressing adds a tangy, savory touch. This bowl is also a great way to get your daily dose of fruits and vegetables. So next time you're looking for a quick and easy meal, give this roasted vegetable bowl a try!

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