Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing

By Ellie Krieger

4.27 / 5

10min

45min

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¼ cup pine nuts
1 ¼ pounds Yukon Gold potatoes cut into 1-inch cubes
4 cloves garlic unpeeled
¼ cup olive oil divided
¾ teaspoon salt divided
½ teaspoon ground black pepper divided
2 zucchini quartered and cut into 1-inch slices
1 ½ teaspoons chopped fresh rosemary
1 tablespoon balsamic vinegar
1 (15 ounce) can cannellini beans drained and rinsed
3 cups baby arugula
1 cup grape tomatoes halved