A ROASTED VEGETABLE SALAD WITH CANNELLINE BEANS AND FRESH FENNEL

A stunning vegetarian platter.
olive oil
2 large red bell peppers, quartered
2 large portobello mushrooms, stems removed, caps quartered
4 small zucchini, halved lengthwise
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
3 teaspoons finely grated orange peel

1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon fennel seeds, crushed
2 15-ounce cans cannellini (white kidney beans), drained
2 cups chopped fresh fennel
1/2 cup chopped red onion

6 cups mixed baby greens

Preheat oven to 400°F. lightly oil a baking sheet with olive oil. Arrange bell peppers, mushrooms, and zucchini on prepared sheet; sprinkle generously with salt and pepper. Roast until peppers and zucchini are brown in spots, turning twice, about 35 minutes. Remove from oven, toss gently with about 1 T olive oil. Let cool until just warm, sprinkle with thyme, mint, and orange peel.

Whisk oil, vinegar, and fennel seeds to blend in small bowl. Season dressing to taste with salt and pepper. Mix beans, fennel, onion, and all but 2 tablespoons dressing in medium bowl. Season salad with salt and pepper. Spoon salad into center of large platter.

Toss greens with remaining 1 tablespoon dressing in large bowl; arrange greens around bean salad. Place peppers, mushrooms, and zucchini on greens and serve.

Makes 4 servings.