Cannellini And Fennel Salad With Roasted Peppers Mushrooms And Zucchini Recipes

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CANNELLINI BEAN SALAD WITH ROASTED PEPPERS



Cannellini Bean Salad with Roasted Peppers image

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

1 large sweet red pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED FENNEL AND PEPPERS



Roasted Fennel and Peppers image

Fennel makes for a tasty change of pace in this versatile side that goes great with grilled meats. Best of all, it's full of flavor, easy to do and doesn't seem light at all! -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 fennel bulbs, halved and sliced
2 medium sweet red peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon rubbed sage
Fresh sage leaves, thinly sliced, optional

Steps:

  • Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat., Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS



Roasted Zucchini, Mushrooms, and Onions image

Make and share this Roasted Zucchini, Mushrooms, and Onions recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 medium zucchini, halved lengthwise and sliced 1/4-inch thick (about 1 pound)
1 1/2 cups sliced mushrooms
1 yellow onion, sliced and separated into rings
2 -3 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon dried Italian seasoning

Steps:

  • Preheat oven to 450 degrees F.
  • Place all of the ingredients in a large bowl and toss to mix well.
  • Coat an 11x13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
  • Bake for 15 minutes.
  • Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
  • Serve hot.

ROASTED RED BELL PEPPER AND FENNEL SALAD



Roasted Red Bell Pepper and Fennel Salad image

Categories     Salad     Olive     Fennel     Bell Pepper     Summer     Healthy     Lettuce     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 9

2 large red bell peppers
5 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 medium fennel bulb, trimmed, thinly sliced, fronds chopped and reserved
6 cups mixed baby greens
1/4 cup halved pitted Kalamata olives
Parmesan cheese shavings

Steps:

  • Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
  • Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
  • Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
  • Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

CANNELLINI AND FENNEL SALAD WITH ROASTED PEPPERS, MUSHROOMS, AND ZUCCHINI



Cannellini and Fennel Salad with Roasted Peppers, Mushrooms, and Zucchini image

Categories     Salad     Bean     Mushroom     Roast     Low Fat     Vegetarian     Buffet     Mint     Fennel     Bell Pepper     Zucchini     Summer     Healthy     Vegan     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
2 large red bell peppers, quartered
2 large portobello mushrooms, stems removed, caps quartered
4 small zucchini, halved lengthwise
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
2 teaspoons grated orange peel
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon fennel seeds, crushed
2 15-ounce cans cannellini (white kidney beans), drained
2 cups chopped fresh fennel
1/2 cup chopped red onion
6 cups mixed baby greens
4 plum tomatoes, cut into wedges

Steps:

  • Preheat oven to 400°F. Spray heavy large baking sheet with nonstick spray. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Sprinkle with thyme, mint, and orange peel.
  • Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 1 tablespoon dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.
  • Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini atop greens. Garnish with tomato wedges and serve.

FENNEL AND PEPPER SALAD



Fennel and Pepper Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 large bulb or 2 small to medium bulbs fresh fennel
2 large bell peppers, 1 red and 1 yellow, seeded and very thinly sliced
1 head radicchio, halved and shredded
1 lemon, juiced
2 tablespoons extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • On a cutting board, chop and reserve 1/4 cup fennel fronds. Trim the bulbs, cut them in half and very thinly slice by hand or with a mandoline. Transfer to a large serving bowl and add the sweet peppers, radicchio, lemon juice, a healthy douse of extra-virgin olive oil, the reserved fennel fronds, and salt and pepper, to taste. Toss and let stand for 15 minutes, then toss again and serve.

FENNEL AND MUSHROOM SALAD



Fennel and Mushroom Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 shallot, minced
2 tablespoons white wine vinegar
1 fennel bulb
8 ounces mushrooms, sliced
1 bunch fresh flat-leaf parsley, leaves picked
Handful chopped fresh chives
Olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon
Parmesan curls

Steps:

  • Put the shallot and vinegar in a ramekin, and set aside to macerate.
  • Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

FENNEL AND MUSHROOM SALAD



Fennel and Mushroom Salad image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 lemon
2 teaspoons olive oil
1 fennel bulb, 5 to 6 ounces
4 ounces white mushrooms
Freshly ground black pepper
1/2 ounce Parmigiano Reggiano

Steps:

  • Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
  • Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
  • Wash, trim and dry mushrooms. Slice thinly and add to dressing.
  • Season with freshly ground black pepper; arrange on two salad plates.
  • Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 5 grams

MUSHROOM AND FENNEL SALAD



Mushroom and Fennel Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 pound tiny fresh mushrooms
1 cup fennel, cut in julienne strips
2 red bell peppers, cut in thin julienne strips
5 tablespoons olive oil
3 1/2 tablespoons red wine vinegar
1 clove garlic, minced
1 bay leaf, crushed
Freshly ground black pepper to taste

Steps:

  • Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
  • Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
  • The salad can be refrigerated for several hours. To serve, toss gently again.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 4 grams

ROASTED FENNEL AND MUSHROOM SALAD WITH RADISHES



Roasted Fennel and Mushroom Salad With Radishes image

This recipe comes from the 'Best of America's Test Kitchen' 2009. If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching. If fennel fronds (the delicate greenery attached to the fennel stems) are unavailable, substitute 1 to 2 tablespoons chopped fresh tarragon leaves. Prep time includes cooling time for vegetables.

Provided by TxGriffLover

Categories     Low Protein

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

2 fennel bulbs, about 1 1/2 pounds, bulbs quartered, cored and cut crosswise into 1/2-inch thick slices, reserving 1
20 ounces cremini mushrooms, trimmed, cleaned and cut into quarters if large
3 tablespoons extra virgin olive oil
table salt & ground black pepper
1/4 teaspoon sugar
1 tablespoon lemon, juice of
1 teaspoon Dijon mustard
4 -6 radishes, cut in half and sliced thin, about 3/4 cup

Steps:

  • Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss fennel and mushrooms with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer fennel and mushrooms to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
  • Meanwhile, whisk remaining tablespoon oil, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
  • Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in radishes and reserved fennel fronds, transfer to serving platter, and serve.

Nutrition Facts : Calories 160.5, Fat 10.5, SaturatedFat 1.4, Sodium 85.3, Carbohydrate 15.2, Fiber 4.6, Sugar 2.9, Protein 5.1

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Top Asked Questions

How to cook fennel and zucchini in a pan?
Place oil in large pan over medium heat and add chopped fennel. Stir and cook fennel about 5-7 minutes until softens. Add the diced zucchini to the fennel and season with salt and pepper. if the pan is too crowded, you may need to use two or work in batches. You don’t want too much liquid to accumulate.
How to cook fennel and peppers in a pan?
Place the fennel, peppers, onion and garlic in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; sprinkle with salt, pepper and rubbed sage. Toss to coat. Bake, uncovered, at 425° until tender, 20-25 minutes, stirring twice. Garnish with fresh sage if desired.
How to cook fennel and mushrooms in a pan?
In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!
How do you make fennel salad dressing with lemon juice?
Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil. Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1½ cups. Stir into dressing. Wash, trim and dry mushrooms. Slice thinly and add to dressing.

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