Roasted Eggplant-and-Cannellini Bean Salad

By dashy_65

Ingredients

• 1 3/4 C. (1 inch) cubed, peeled eggplant (about 3/4 lb
• 1 C. (1 inch) squares red bell pepper
• 1 C. (1 inch) cubed onion
• 2 cloves garlic, halved
• 1 T. olive oil
• 1 1/4 C. (1 inch) cubed ripe tomato
• 1/4 C. coarsely chopped flat-leaf parsley
• 1 T. chopped fresh oregano
• 1/8 t. salt
• 1/8 t. pepper
• 1 (16 oz) cannellini beans, drained and rinsed
• 3 T. red wine vinegar
• Red leaf lettuce leaves optional

Preparation

Step 1

Combine first 4 ingredients in a large bowl. Add oil; toss well to coat. Spoon into a jelly roll pan. Bake 450* for 35 minutes or until tender and browned, stirring every 10 minutes. Add tomato and next 4 ingredients. Bake an additional 10 minutes; set aside.

Combine beans and vinegar in a large bowl, and toss well. Add roasted vegetables, tossing gently. Serve on lettuce-lined plate, if desired.

1 cup 142 cal, 5.3g protein, 4.3g fat, 21.9g carb, 5.4g fiber, 268mg sodium