Ingredients
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1 bunch broccoli, cut into small florets
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3 potatoes, peeled and, cut into 1 inch chunks
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1 (28 ounce) can tomatoes, well drained, finely chopped
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1 (15 ounce) can cannellini beans, rinsed and drained
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1/2 cup pitted black olives, halved
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2 1/2 tablespoons olive oil
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4 garlic cloves, minced
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1/8 teaspoon crushed red pepper flakes
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3/4 cup parmesan cheese, grated
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salt and pepper (to taste)
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basil and oregano (to taste)
Instructions
- Preheat oven to 400 degrees F.
- Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives.
- In a small bowl, combine olive oil, garlic, salt, pepper, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with basil and oregano to taste if you like.
- Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan.
- Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.