Roasted Broccoli, White Bean & Parmesan Salad
Directions
- 1Preheat the oven to 425°F (220°C) and place two sheet pans in the oven while it preheats.
- 2Preheat the oven to 425°F (220°C) and place two sheet pans in the oven while it preheats.
- 3Preheat the oven to 425°F (220°C) and place two sheet pans in the oven while it preheats.
- 4Cut the red bell pepper into 4-5 slices.
- 5Cut the red bell pepper into 4-5 slices.
- 6Cut the red bell pepper into 4-5 slices.
- 7Cut the broccoli into small florets and place them on one sheet pan.
- 8Cut the broccoli into small florets and place them on one sheet pan.
- 9Cut the broccoli into small florets and place them on one sheet pan.
- 10Add olive oil, salt, oregano, paprika, and pepper to the broccoli and toss to combine.
- 11Add olive oil, salt, oregano, paprika, and pepper to the broccoli and toss to combine.
- 12Add olive oil, salt, oregano, paprika, and pepper to the broccoli and toss to combine.
- 13Drizzle the red bell pepper slices with olive oil and season with salt and pepper, then place them on the second sheet pan.
- 14Drizzle the red bell pepper slices with olive oil and season with salt and pepper, then place them on the second sheet pan.
- 15Drizzle the red bell pepper slices with olive oil and season with salt and pepper, then place them on the second sheet pan.
- 16Roast both the broccoli and bell peppers for 25-30 minutes until charred.
- 17Roast both the broccoli and bell peppers for 25-30 minutes until charred.
- 18Roast both the broccoli and bell peppers for 25-30 minutes until charred.
- 19Remove the skins from the roasted peppers by peeling them away, then chop them finely.
- 20Remove the skins from the roasted peppers by peeling them away, then chop them finely.
- 21Remove the skins from the roasted peppers by peeling them away, then chop them finely.
- 22While the vegetables roast, prepare the dressing by finely chopping capers and mincing garlic.
- 23While the vegetables roast, prepare the dressing by finely chopping capers and mincing garlic.
- 24While the vegetables roast, prepare the dressing by finely chopping capers and mincing garlic.
- 25Zest one lemon into a small bowl.
- 26Zest one lemon into a small bowl.
- 27Zest one lemon into a small bowl.
- 28Add olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, and water to the bowl.
- 29Add olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, and water to the bowl.
- 30Add olive oil, lemon juice, lemon zest, capers, garlic, maple syrup, mustard, salt, oregano, pepper, and water to the bowl.
- 31Grate 2 tablespoons of Parmesan cheese into the dressing mixture and mix to combine.
- 32Grate 2 tablespoons of Parmesan cheese into the dressing mixture and mix to combine.
- 33Grate 2 tablespoons of Parmesan cheese into the dressing mixture and mix to combine.
- 34In a large bowl, add the rinsed and drained white beans, roasted broccoli, chopped roasted peppers, and thinly sliced red onion.
- 35In a large bowl, add the rinsed and drained white beans, roasted broccoli, chopped roasted peppers, and thinly sliced red onion.
- 36In a large bowl, add the rinsed and drained white beans, roasted broccoli, chopped roasted peppers, and thinly sliced red onion.
- 37Add 2 ounces of thinly sliced Parmesan cheese to the bowl.
- 38Add 2 ounces of thinly sliced Parmesan cheese to the bowl.
- 39Add 2 ounces of thinly sliced Parmesan cheese to the bowl.
- 40Pour the lemon caper dressing over the ingredients.
- 41Pour the lemon caper dressing over the ingredients.
- 42Pour the lemon caper dressing over the ingredients.
- 43Add 1/3 cup of chopped parsley and 1/3 cup of chopped almonds.
- 44Add 1/3 cup of chopped parsley and 1/3 cup of chopped almonds.
- 45Add 1/3 cup of chopped parsley and 1/3 cup of chopped almonds.
- 46Toss everything to combine and serve.
- 47Toss everything to combine and serve.
- 48Toss everything to combine and serve.
Ingredients
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 1 juice of lemon juice
- 1 juice of lemon juice
- 1 juice of lemon juice
- 1 zest of lemon zest
- 1 zest of lemon zest
- 1 zest of lemon zest
- 1 tbsp capers, chopped
- 1 tbsp capers, chopped
- 1 tbsp capers, chopped
- 1 clove garlic, minced
- 1 clove garlic, minced
- 1 clove garlic, minced
- 2 tsp maple syrup
- 2 tsp maple syrup
- 2 tsp maple syrup
- 1 tsp brown or Dijon mustard
- 1 tsp brown or Dijon mustard
- 1 tsp brown or Dijon mustard
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp dried oregano
- 0.5 tsp dried oregano
- 0.5 tsp dried oregano
- 0.25 tsp pepper
- 0.25 tsp pepper
- 0.25 tsp pepper
- 2 tbsp finely shredded parmesan cheese
- 2 tbsp finely shredded parmesan cheese
- 2 tbsp finely shredded parmesan cheese
- 1 tbsp water
- 1 tbsp water
- 1 tbsp water
- 2 heads broccoli, cut into small florets
- 2 heads broccoli, cut into small florets
- 2 heads broccoli, cut into small florets
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp oregano
- 0.5 tsp oregano
- 0.5 tsp oregano
- 0.5 tsp paprika
- 0.5 tsp paprika
- 0.5 tsp paprika
- 0.25 tsp pepper
- 0.25 tsp pepper
- 0.25 tsp pepper
- 1 red bell pepper, cut into 4-5 slices
- 1 red bell pepper, cut into 4-5 slices
- 1 red bell pepper, cut into 4-5 slices
- olive oil
- olive oil
- olive oil
- salt
- salt
- salt
- pepper
- pepper
- pepper
- 1 can white beans, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 can white beans, rinsed and drained
- 1 small red onion, thinly sliced
- 1 small red onion, thinly sliced
- 1 small red onion, thinly sliced
- 2 ounces thinly sliced parmesan cheese
- 2 ounces thinly sliced parmesan cheese
- 2 ounces thinly sliced parmesan cheese
- 0.33 cup chopped parsley
- 0.33 cup chopped parsley
- 0.33 cup chopped parsley
- 0.33 cup chopped almonds
- 0.33 cup chopped almonds
- 0.33 cup chopped almonds
Equipment
knifecutting boardsheet panvegetable peelergratersmall bowllarge bowl