Parmesan Cannellini Bean Cakes Over Roasted Veggies | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE CANNELLINI BEAN CAKES:
• 1 can Cannellini Beans (14 Oz Can) Drained And Rinsed
• 1 whole Carrot, Diced
• ¼ cups Whole Wheat Bread Crumbs (or Cornmeal)
• ¼ cups Parmesan Cheese, Grated
• ½ teaspoons Sea Salt
• 1 teaspoon Black Pepper
• ½ teaspoons Garlic Powder
• 2 cloves Garlic, Minced
• 1 Tablespoon Milk
• 1 cup Parmesan Cheese, Shredded
• FOR THE ROASTED VEGGIES:
• 1 pound Broccolini
• 1 cup Green Beans
• 1 whole Zucchini, Sliced
• 1 whole Purple Onion, Quartered
• 1 whole Squash Sliced
• 5 whole Radishes
• 1 ear Corn, Cut Off The Cob
• Olive Oil, Enough To Drizzle Over The Veggies
• ½ cups Feta Cheese
• 1 loaf Crusty Bread