This recipe was inspired by some of the simple and pretty meals I’ve had in Italy, where the produce was so fresh it tasted like it had just been pulled from a garden behind the restaurant. Featuring roasted sweet red and orange peppers, cannellini beans, marinated artichoke hearts, a sprinkle of parsley or basil, and drizzled in a light vinaigrette, it encapsulates the beauty of those memorable Italian flavors. Whether served as a delightful side dish with chicken or fish or eaten as a light gluten-free entree on its own or alongside rice or polenta, this dish is a celebration of health, beauty, and taste.
Bursting with color and sweetness, red and yellow bell peppers are not just vibrant additions to your plate but also nutritional powerhouses. These fruits (yes, fruits!) are rich sources of vitamins C and A, promoting immune health, skin vitality, and vision. The cannellini beans add a hearty dose of plant-based protein, fiber, iron, magnesium, and folate. Marinated artichoke hearts bring a delightful tang to the salad while offering unique health benefits. Packed with dietary fiber, artichokes promote gut health and can aid in digestion. They also contain antioxidants, supporting overall well-being. Of course, we know olive oil is good for us, adding monounsaturated fats, which have been associated with various health benefits, including cardiovascular health.
So, bring a touch of Italy to your table with this vibrant and nutrient-rich salad, and let the flavors transport you to the sun-drenched gardens of the Mediterranean.
Ingredients
- 4 small or 3 larger sweet red yellow and/or orange peppers
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 15 ounce can Cannellini beans or any white bean
- 1 7- ounce jar marinated artichoke hearts
- 1/4 cup chopped basil or parsley
- 1 clove garlic minced
- 1/2 teaspoon each salt and pepper
- 1/4 cup shredded or shaved Parmesan cheese
Instructions
- Cut peppers in half, trying to save the stem (it looks pretty), and remove the seeds.
- Using some tongs, roast the peppers over the flame of a gas stove until the skins are mostly charred (or roast them under a broiler).
- Remove from heat and allow them to cool.
- Once cooled, run under cold water and rub off the charred skin (don't worry if some of the black char remains; it will add some flavor).
- Blot dry with pepper towels, and cut into quarters lengthwise.
- Open the can of beans, rinse, and drain.
- Whisk the olive oil, vinegar, herbs, garlic, salt, and pepper in a small bowl.
- Arrange the peppers on either one large platter or four small plates.
- Spoon the beans on top of the peppers.
- Place a few artichoke hearts around the salad and drizzle with some of the dressing.
- Sprinkle some Parmesan over each serving.
- Serve any remaining dressing on the side.
