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Baked Vegetables with White Beans

This veggie and potato casserole is a delicious way to enjoy a vegetarian meal or have a flavorful side dish with your main course. Try mixing and matching your favorite vegetables for a variation.

Notes

If you follow a gluten-free diet, double-check that the cheese you use is gluten-free.


For more gluten-free recipes, check out the 25 Top-Notch Gluten Free Recipes collection.

Preparation Time10 min

Cooking Time30 min

Cooking MethodCasserole

Ingredients

  • 1 large bunch broccoli, cut into small florets
  • 3 medium-large potatoes, peeled and, cut into 1 inch chunks
  • 28 ounces can tomatoes, well drained, finely chopped
  • 15 ounces can cannellini beans, rinsed and drained
  • 1/2 cup pitted black olives, halved
  • 2 1/2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 cup Parmesan cheese, grated

Instructions

  1. Preheat oven to 400 degrees F.
     
  2. Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives.
     
  3. In a small bowl, combine olive oil, garlic, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with salt to taste.
     
  4. Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan.
     
  5. Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.

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