Balsamic White Bean and Vegetable Bake

What you need

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 cups cherry tomatoes
• 1 medium zucchini, diced
• 1 cup baby spinach
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

The easy way

1. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
2. In a large bowl, toss beans, tomatoes, zucchini, garlic, olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
3. Spread the mixture evenly in the baking dish and bake for 25 minutes until vegetables are tender.
4. Remove from oven and stir in spinach until wilted; sprinkle Parmesan cheese over the top.
5. Return to oven for 5-10 minutes until cheese is melted and slightly golden.
6. Let cool slightly before serving; store leftovers in an airtight container in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.