Roasted Summer Vegetables with Cannellini Beans and Wilted Arugula

This recipe is extremely easy, super delicious, and a fantastic way to use up that summer bumper crop. Here I have only used tomato, zucchini, red onion, and garlic, but eggplant, yellow squash, and bell pepper would be excellent additions. This can be simply dressed with aged balsamic vinegar, but I have included in this recipe the quick blender pesto I prefer for it. This recipe is vegan, unless you top it with parmesan like we did…Similarly, if you feel the need to add an animal protein, tuna or shrimp would be great choice, but I think this dish is plenty substantial as it is.

Ingredients:

Makes 2 large entree portions, or 4-6 sides

For Salad —

– 2 Tbsp. extra virgin olive oil

– 2 cups cherry or grape tomatoes, halved

– 1 medium zucchini, roughly diced

– 2 medium red onions, peeled and cut into eighths

– 2 tsp. dried thyme

– 1 head of garlic, divided and peeled

– 2 cups fresh arugula

– 1 1/2 c. precooked or canned cannellini (white) beans

– Salt and pepper to taste

For the pesto —

– about 15 fresh basil leaves

– 1 Tbsp. extra virgin olive oil

– 1 Tbsp. water

– scant 1/4 c.  pine nuts, walnuts, or pecans

Directions:

1. Preheat oven to 350F

2. Place tomatoes, zucchini, and red onion in a roasting pan, drizzle with olive oil, sprinkle with thyme and salt and pepper (I recommend 1 tsp. of salt, and 1/2 tsp. cracked black pepper). Toss until vegetables are well and evenly coated

3. Cook vegetables in oven at 350F for 15 minutes

4. Remove pan from oven and add garlic cloves, stir gently to mix well

5. Return pan to oven, reduce heat to 225F and roast for at least one hour, stirring vegetable occasionally

6. Remove vegetables from oven, add fresh arugula and beans

7. Return pan to oven until arugula is wilted and beans are heated through, about 5 minutes

8. Season with additional salt and pepper if desired. I served mine over fresh romaine

For the pesto:

1. Place basil, water, olive oil, and nuts into a blender or food processor

2. Blend until smooth. Yup, it’s that easy….

We had ours with some crusty french bread and a little sprinkling of parmesan. With a glass of Chardonnay. It was the perfect summer dinner.