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Roasted Vegetable and White Bean Medley Recipe

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Ingredients

Adjust Servings:
1 red pepper, destemmed,deseeded,and quartered lengthwise
1 medium onion, sliced 1/2 inch thick
3 cloves garlic, peeled
1 (15 ounce) can cannellini beans or (15 ounce) can great northern beans, drained and rinsed
3 tablespoons freshly chopped parsley
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Nutritional information

347.4
Calories
9 g
Calories From Fat
1 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
601.2 mg
Sodium
65.8 g
Carbs
15.8 g
Dietary Fiber
6.1 g
Sugars
22.3 g
Protein
708g
Serving Size

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Roasted Vegetable and White Bean Medley Recipe

Features:
    Cuisine:

    Great recipe! This spread is surely not for everyone's tastes, but it's so very healthy and creamy for those who like "pure" food. I've also added a new skill to my culinary repertoire...skinning roasted red peppers! We liked this both warm and after being refrigerated. The flavors melded a bit more the next day and is great on crackers and fresh veggies. MERP'd for My 3 Chefs '08.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    White Bean and Roasted Vegetable Spread, from The Vegan Chef, Great recipe! This spread is surely not for everyone’s tastes, but it’s so very healthy and creamy for those who like pure food I’ve also added a new skill to my culinary repertoire skinning roasted red peppers! We liked this both warm and after being refrigerated The flavors melded a bit more the next day and is great on crackers and fresh veggies MERP’d for My 3 Chefs ’08


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    Steps

    1
    Done

    Line a Cookie Sheet With Aluminum Foil and Place the Pepper and Onion in Rows on the Foil.

    2
    Done

    Broil the Vegetables For 5-7 Minutes or Until Slightly Charred, and Remove the Cookie Sheet from the Oven.

    3
    Done

    Flip Over the Vegetables, Add the Cloves of Garlic to the Cookie Sheet.

    4
    Done

    Return the Cookie Sheet to the Oven and Broil an Additional 5-7 Minutes to Slightly Char the Other Side.

    5
    Done

    Allow the Vegetables to Cool Slightly and Then Gently Remove the Skin from the Peppers.

    6
    Done

    in a Food Processor or Blender, Place the Roasted Vegetables, White Beans, Lemon Juice, Salt, and Pepper, and Process Until Smooth.

    7
    Done

    Add the Parsley and Process For an Additional 30 Seconds to Thoroughly Incorporate It.

    8
    Done

    Transfer the Mixture to a Glass Bowl.

    9
    Done

    Use as a Spread on Crackers, Bread, or Sandwiches, or Serve With Raw Vegetables.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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