WIP Brushetta with Canelloni Bean Spread and Roasted Veggies
- Number of Servings: 2
Ingredients
Software (refrigerator good):2/3 cups of chopped carrot1 cup sliced or diced bell pepper1 cup chopped broccoli1/2 cup diced tomatoes1 tbs of Vinegar (red-wine, balsamic, or cider will work)Fresh herbs if possibleFirmware (pantry):2 thin slices of a hard whole wheat beget OR1 slice of whole wheat bread4 Cloves of Garlic1/4 cup raw cannelloni beans, soaked in 1 cup of water overnight OR1/2 cup of caned cannelloni beans, drained.1 tbs Light Olive Oil (Canola can be substituted, but NOT Extra Virgin Olive Oil)Dry herbs if fresh is not possible.1/2 tsp Morton Lite Salt MixtureHardware:Toaster Oven OR BroilerOvenWire Rack to toast bread onSheet panWire Rack that fits sheet panStick Blender OR food processor OR blenderLarge Mixing BowlSpoonWhiskColander OR Wire Mesh Strainer
Boil the Beans till very soft and they lose their nutty crunch. Then drain and let cool in a colander or wire strainer, reserving the cooking liquid.
OR
Drain one can of Cannelloni beans
Preheat your oven to 400F
Whisk together 1 tsp of olive oil with 2 tsp of vinegar, 1/4 tsp of Morton Lite Salt Mixture in a large bowl till an emulsion forms and you have a vinaigrette.
Coat the carrots, broccoli, and bell peppers in the newly formed vinaigrette; tossing to evenly coat.
Place Vegetables on a wire mesh rack, and place that into a backing sheet. Maker sure the vegetables are spread evenly, one layer of veggies deep. Conversely this can be done on a flats baking sheet too.
Roast in the preheated oven until thoroughly golden brown and the veggies have given up some moisture. Remove and let cool on the rack it was cooked on.
Lightly oil the bread with a thin coating and broil in a toaster oven or under the broiler till it just starts to take on a good brown color. Then leave in at the lowest possible heat till the bread dries to a crispy texture.
Bled the beans with the remaining oil, Lite Salt Mixture, any dry herbs used, and garlic with a hand blender or in a food processor or blender till you have a smooth and creamy emulsion. If the mixture is too thick and dry to blend well, add small amounts of the reserved bean liquid till you have a blendable mixture.
Take the bread, spread the bean mixture on it, top with the roasted veggies, and then any fresh herbs used and serve.
Serving Size: Makes Two servings
Number of Servings: 2
Recipe submitted by SparkPeople user MESSMAN10.
OR
Drain one can of Cannelloni beans
Preheat your oven to 400F
Whisk together 1 tsp of olive oil with 2 tsp of vinegar, 1/4 tsp of Morton Lite Salt Mixture in a large bowl till an emulsion forms and you have a vinaigrette.
Coat the carrots, broccoli, and bell peppers in the newly formed vinaigrette; tossing to evenly coat.
Place Vegetables on a wire mesh rack, and place that into a backing sheet. Maker sure the vegetables are spread evenly, one layer of veggies deep. Conversely this can be done on a flats baking sheet too.
Roast in the preheated oven until thoroughly golden brown and the veggies have given up some moisture. Remove and let cool on the rack it was cooked on.
Lightly oil the bread with a thin coating and broil in a toaster oven or under the broiler till it just starts to take on a good brown color. Then leave in at the lowest possible heat till the bread dries to a crispy texture.
Bled the beans with the remaining oil, Lite Salt Mixture, any dry herbs used, and garlic with a hand blender or in a food processor or blender till you have a smooth and creamy emulsion. If the mixture is too thick and dry to blend well, add small amounts of the reserved bean liquid till you have a blendable mixture.
Take the bread, spread the bean mixture on it, top with the roasted veggies, and then any fresh herbs used and serve.
Serving Size: Makes Two servings
Number of Servings: 2
Recipe submitted by SparkPeople user MESSMAN10.
Nutritional Info Amount Per Serving
- Calories: 233.7
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 409.2 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 7.9 g
- Protein: 9.1 g
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