More Great Recipes: Vegetable

Warm Roasted Peppers with Cannellini Beans and Anchovies


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Member since 2009

Serves 8 | Prep Time 15 | Cook Time 5

Ingredients

6 canned anchovies packed in olive oil, drained (oil reserved), divided
1 clove garlic, minced
1 tablespoon of reserved oil from anchovies
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Pinch red pepper flakes
4 canned, roasted red bell peppers, quartered length-wise
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1/4 cup chopped, flat-leaf Italian parsley, divided
Juice of 1/2 lemon
Crusty bread (optional)


Preheat a broiler.



Chop four anchovies finely and mix with garlic, 1 tablespoon reserved anchovy oil, olive oil, vinegar and pepper flakes in a small saucepan. Brush a small amount of this mixture on the peppers and place in a single layer on a broiler tray, oiled side up. Broil until heated through, about 3 minutes.



Meanwhile mix the beans with the remaining anchovy dressing in the saucepan, and heat until warmed through, about 3 minutes over medium heat, stirring often. Toss in half the parsley.



Mound beans on a serving platter. Arrange the peppers attractively on the bed of beans. Drizzle the lemon juice over top. Slice the remaining anchovies in paper-thin strips and scatter over the peppers along with the remaining parsley. Serve immediately with slices of crusty bread, if desired.



Servings: 8



Nutritional Information Per Serving: Calories 110; Total fat 6g; Saturated fat 1g; Cholesterol 5mg; Sodium 230mg; Carbohydrate 10g; Fiber 3g; Protein 3g; Vitamin A 20%DV*; Vitamin C 50%DV; Calcium 2%DV; Iron 8%DV



*Daily Value


Pairs Well With


Notes

The flavors of Provence meet simply and elegantly in this colorful, warm vegetable appetizer. A fragrant garlic vinaigrette coats a cushion of white, fiber-rich cannellini beans and a tangle of roasted red peppers, topped with fresh parsley and slivers of marinated anchovy.

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