Green beans, trimmed and sliced into ½-inch pieces
2 + 2 teaspoons
1/8 + 1/8 teaspoon
Freshly ground pepper to taste
Cannellini beans, drained and rinsed
1 can (15.5-ounce)
Red onion, chopped
Feta cheese, crumbled
Juice of ½ lemon
Preheat oven to 425˚ F.
Combine zucchini, squash, and green beans with 2 teaspoons olive oil and distribute evenly on a nonstick baking sheet. Sprinkle with 1/8 teaspoon salt and freshly ground pepper to taste. Roast in the oven for 10-15 minutes, tossing half way through.
Combine roasted vegetables, beans, red onion, feta, lemon juice, and remaining olive oil in a medium bowl. Season with remaining 1/8 teaspoon salt and freshly ground pepper to taste.
Exchanges 3 vegetables; 2 starches; 2 fats
Side Suggestions: Crusty Bread
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