Baked Vegetables w/Garlic and White Beans
1 large bunch broccoli, cut into small florets
3 medium-large potatoes, peeled and, cut into 1" chunks
28 oz can tomatoes, well drained, finely chopped
15 oz can cannellini beans, rinsed and drained
1/2 cup pitted black olives, halved
2 1/2 tablespoons olive oil
4 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
3/4 cup Parmesan cheese, grated
Preheat oven to 400 degrees. 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, and red
pepper flakes. Pour over vegetables and toss gently to coat.
Season with salt to taste. 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.