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Kelsey Nixon’s Roasted Vegetable Lasagna
- Two 16-ounce cans white beans, drained and rinsed
- 3 sprigs rosemary, steeped in 1 cup extra-virgin olive oil
- 2 lemons, juiced
- 1 cup Kalamata olives
- 1 cup diced tomato
- 1/2 cup chopped chives
- Grilled flatbreads, for dipping
Purée beans with half the rosemary oil and the lemon juice.
Quarter olives and mix with tomato and chives.
Put bean purée in a bowl and top with olive mixture. Garnish with a few drops of rosemary oil and serve with grilled flatbreads.