|Small zucchini, diced||1|
|Small summer squash, diced||1|
|Green beans, trimmed and sliced into ½-inch pieces||½ cup|
|Olive oil||2 + 2 teaspoons|
|Salt||1/8 + 1/8 teaspoon|
|Freshly ground pepper to taste|
|Cannellini beans, drained and rinsed||1 can (15.5-ounce)|
|Red onion, chopped||¼ cup|
|Feta cheese, crumbled||½ cup|
|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.
3 vegetables; 2 starches; 2 fats
Side Suggestions: Crusty Bread
|Saturated Fat||7 g|
|Dietary Fiber||11 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations