Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing

This recipe, which appeared in Allrecipes magazine’s Dec/Jan 2020 issue, comes from Ellie’s new cookbook, “Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet.” Potatoes, zucchini, and dressing can be made up to 3 days ahead and chilled in separate airtight containers.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C).

Step: 2

Spread pine nuts on a sheet pan; roast until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

Step: 3

Put potatoes and garlic on the sheet pan. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 20 minutes. Add zucchini and rosemary, toss, then continue roasting until vegetables are tender and browned, about 20 minutes. Let cool.

Step: 4

Squeeze roasted garlic out of its skin into a small bowl, mashing it slightly with a fork. Add remaining 2 tablespoons oil, balsamic vinegar, and remaining 1/4 teaspoon each salt and pepper; whisk to combine.

Step: 5

Toss roasted potatoes and zucchini in a large bowl with beans, arugula, tomatoes, and dressing. Serve in bowls sprinkled with toasted pine nuts.

Per Serving: 389 calories; protein 10.7g; carbohydrates 47.3g; fat 18.7g; sodium 678.2mg.

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