Yum Yum Yum.
This is a concoction inspired by a salad that I had once at the Nordstrom Cafe.
Basically, just layer slow-roasted tomatoes (I made huge batches of these and keep them in ziploc bags in the freezer – they thaw in seconds and are great in salads, pastas, on bruschetta, etc.), sauteed zucchini, and gigante beans (I won’t tell if you substitute canned cannellini beans) on a bed of baby arugula. Top with slivers of fresh basil and a little balsamic vinaigrette, if you’d like. Shaved Parmesan (use a potato peeler) or leftover slices of steak would also be fantastic. Serve with sliced, warm ciabatta bread. Mmmm…wish I had some of this right now.
Vegetarian without the steak, vegan without the cheese (as shown). Gluten-free without the bread, or with GF bread.