Name: Charred Vegetable & Cannellini Bean Venetian Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut into 1/2-inch cubes; 2 medium zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 2 tbsp extra-virgin olive oil, divided; 1 (15-oz) can cannellini beans, drained and rinsed; 1/4 cup pitted green olives, halved; 1 tbsp capers, rinsed and drained; 1 tbsp red wine vinegar; 1/4 tsp crushed red pepper flakes (optional); Salt and freshly ground black pepper, to taste; 2 tbsp chopped fresh parsley (for garnish)

Charred Vegetable & Cannellini Bean Venetian Bowl

GingerBread3564

Inspired by Venetian cicchetti, this Italian bowl packs a punch of flavor and nutrition for those seeking energy, blood sugar control, and weight management. Charred eggplant, zucchini, and sweet peppers develop irresistible smoky notes under the broiler, while cannellini beans provide steady energy and satisfying protein. Briny olives and capers add the classic Venetian "flavor bomb" effect, and a splash of red wine vinegar keeps everything bright. This dinner is vibrant, easy to make, and deeply satisfying, making it perfect for a weeknight meal that feels like a treat.

Ingredients

Instructions

Preheat oven broiler to high and position a rack about 6 inches below the heat source. Line a baking sheet with foil.
Toss eggplant, zucchini, and bell peppers with 1 tablespoon olive oil, salt, and pepper. Spread vegetables in a single layer on the prepared baking sheet.
Broil vegetables for 8-10 minutes, stirring once or twice, until edges are nicely charred and vegetables are tender but not mushy.
While vegetables broil, combine cannellini beans, olives, and capers in a large mixing bowl. Add the red wine vinegar and remaining 1 tablespoon olive oil. Stir to combine.
Add the hot, charred vegetables to the bean mixture. Toss gently to combine and allow the flavors to meld for 5 minutes. Season with additional salt, pepper, and red pepper flakes to taste.
Divide mixture among four bowls. Garnish with chopped parsley and a final drizzle of olive oil. Serve warm or at room temperature.