October – the very best month of the year. This October, however, is especially special. It is the month I wed another human being.

I really can’t believe I’m old enough to be married. Alas! Here we are.

This is yet another attempt to be skinny/squeeze into the unbearably tight dress I chose.

So light, fresh and guilt free. There’s not even any cheese in there!!!!! (Feta would be a delightful addition, though)

It then became a panzanella – versatility!!!!

Serves: 3

Time: 1 hour (prep + cooking)

Ingredients:

• 2 cans cannellini beans, drained
• 1 red onion, cut in chunks
• 1 red pepper, cut in chunks
• 1 yellow pepper, cut in chunks
• 3 cloves of garlic, minced
• 1 package of spinach
• 2 tbsp. of olive oil
• 2 tbsp. of balsamic vinegar
• 1 tbsp. of lemon juice
• 1 tsp. of dried basil
• S+P, to taste

How to:

• Preheat oven to 425 degrees
• Combine peppers + onion + garlic + 1 tbsp. olive oil + S+P
• Spread veggies on lined baked sheet and roast for 25 minutes, stirring occasionally
• While roasting, heat 1 tbsp. of olive oil over medium-high heat and add spinach, saute until for 3-4 minutes
• In a large bowl, combine beans + roasted veggies + spinach + lemon juice + balsamic vinegar + S+P
• Put in refrigerator and let chill for 20 minutes
• Serve with lots of crusty breads