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Bean, Vegetable, and Feta Bake Recipe

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This recipe for Bean, Vegetable, and Feta Bake is from Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 sun-dried tomatoes halves (not packed in oil)
1 large onion, chopped
1 large red bell pepper, chopped
2 garlic cloves, minced
1 large zucchini, diced
1/4 tsp salt
1 (9 oz) bag baby spinach
1 19oz can of cannelloni (white kidney) beans, rinsed and drained
1 cup crumbled low-fat feta cheese
2 slices toasted bread, cubed
Directions:
Directions:
Preheat oven to 350
Spray a 2 quart casserole dish with nonstick spray.
Put tomatoes and cover with hot water. Let stand until they are soft. Then drain and chop
Spray skillet with nonstick spray and set over medium heat. Add onion, bell pepper, garlic, zucchini, salt and red pepper flakes (if desired). Cook, stirring until vegetables are crisp tender, about 8 minutes. Add spinach in batches and cook until wilted. About 3 minutes to do all of the spinach.
Add beans, 1/2 of the feta, and tomatoes. Spoon into dish and top with bread and the remaining feta. Drizzle with olive oil and bake until hot; about 25 minutes.

 

 

 

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