Roasted Vegetable Bowl with White Beans and Garlic Balsamic Dressing Recipe

This roasted vegetable bowl is a healthy and flavorful dish packed with roasted vegetables, creamy white beans, and a tangy garlic balsamic dressing. It's a perfect recipe for a quick and easy weeknight dinner or a nutritious lunch. The combination of colorful vegetables, protein-rich beans, and zesty dressing creates a satisfying and well-balanced meal. Plus, it's vegetarian and gluten-free! Try this recipe today and enjoy the delicious flavors of roasted vegetables and creamy dressing.

Ingredients

• 2 cups mixed vegetables (such as bell peppers, zucchini, eggplant, and carrots), diced
• 1 cup cherry tomatoes
• 1 can white beans, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large baking sheet, spread the diced vegetables and cherry tomatoes. Drizzle with olive oil and balsamic vinegar. Sprinkle minced garlic, salt, and pepper over the vegetables. Toss to coat everything evenly.
3. Roast the vegetables in the oven for about 25-30 minutes or until they are tender and slightly browned, stirring once halfway through.
4. While the vegetables are roasting, prepare the garlic balsamic dressing. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
5. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
6. In a large bowl, combine the roasted vegetables, white beans, and garlic balsamic dressing. Toss gently to mix everything together.
7. Garnish with fresh basil leaves and serve the roasted vegetable bowl warm.
8. Enjoy!

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