Product Flavor: Balsamic Vinegar, Entrees, Flavored Infused Olive Oil, Herbs de Provence, Recipes, Traditional 18-Year Balsamic
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Italian Vegetable Bake
Ingredients
Scale
- 2 tablespoons of Pinehurst Olive Oil Herbes De Provence Olive Oil
- 2 tablespoons of Pinehurst Olive Oil Traditional 18 Year Aged Balsamic Vinegar
- 1 Medium Yellow Onion (sliced in wedges
- 1 Red Bell Pepper (diced)
- 2 pounds Yukon Potatoes (unpeeled, sliced in wedges)
- 6 Garlic cloves (minced)
- 1 Medium Zucchini (cut into thick rounds)
- 1 Pint of Cherry Tomatoes
- 6 tablespoons Chicken or Vegetable Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Fresh Thyme Leaves
- 1 tablespoon of Salt Sisters Tuscan Farmhouse Blend Seasoning
- 2 Bay Leaves
- 1 teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 1 15.5-ounces can Cannellini Beans (drained and rinsed)
- 1/4 Cup of Italian NutCrumbs
- Garnish with Parmesan Cheese
Instructions
- Preheat the oven to 400 F.
- Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
- Place all the other ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated. Sprinkle the top lightly with some additional sea salt and black pepper. Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.
- After 40 minutes, remove from the oven and gently mix in the cannellini beans and the Nutcrumbs, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes.
- After approximately 5 minutes, remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
- Sprinkle with Parmesan Cheese.