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Ingredients
- 1 pound fingerling potatoes, cubed
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounces green beans, stemmed and strings removed
- 2 medium zucchini, cut into thin half moons
- 1/3 cup chopped Marcona almonds
- 3/4 cup sliced Oven-Roasted Tomatoes
- 1 cup canned kidney beans, rinsed and drained
- 1/3 cup pitted and sliced Kalamata olives
- 3 tablespoons chopped basil
- 1/3 cup Vegetarian Caesar Dressing
- Vegetarian Caesar Dressing
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon vegetarian Worcestershire sauce
- 1/4 scant cup Dijon mustard
- 1/2 cup pitted Kalamata olives
- 6 garlic cloves, chopped
- 1 cup grated packed Parmigiano-Reggiano cheese
- 2 cups extra-virgin olive oil
- 1 1/2 teaspoons salt (or more to taste)
- 1 teaspoon freshly ground
- black pepper (or more to taste)
Details
Adapted from drweil.com
Preparation
Step 1
Preheat the oven to 400° Line a baking sheet with aluminum foil.
Arrange the potato cubes on the prepared baking sheet and toss them with the olive oil, salt and pepper. Roast for 25 minutes, or until tender when pierced with a knife. Remove from the oven and set aside.
Bring a saucepan of salted water to the boil. Add the green beans and cook for 4 to 5 minutes. Rinse under cold water through a strainer. Set aside.
In a large bowl combine all ingredients and toss to coat evenly with the Vegetarian Caesar Dressing. Adjust seasonings with salt and pepper. Let marinate 15 minutes before serving. Transfer to a serving dish and serve.
Vegetarian Caesar Dressing
Combine the lemon juice, vinegar, Worcestershire, mustard, olives, garlic, and cheese in a blender or food processor. Blend to a smooth paste. With the machine on, drizzle in the oil, salt, and pepper. Blend until thick and emulsified, like mayonnaise. Adjust the seasonings with salt and pepper. Transfer to a lidded jar and refrigerate for up to 3 days.
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