Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing
¼ Cup Pine Nuts
1 Pounds Yukon Gold Fingerling Potatoes, Halved
4 Cloves Garlic, Unpeeled
¼ Cup Olive Oil, Divided
¾ Teaspoon Sea Salt, Divided
½ Teaspoon Ground Black Pepper, Divided
2 Zucchini, Quartered And Cut Into 1-Inch Slices
1 ½ Teaspoons Chopped Fresh Rosemary; or ½ Teaspoon Dry
2 Tablespoons Balsamic Vinegar
1 (15 Ounce) Can Cannellini Beans, Drained And Rinsed
3 Cups Baby Arugula Chopped
1 Cup Grape Tomatoes, Halved
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. Serves 4