Ingredients
- olive oil cooking spray, as needed
- 3 cups canned cannellini beans drained, rinsed well
- 1 to 2 garlic cloves, minced
- 3 plum tomatoes (9 oz), seeded, and thinly sliced lengthwi
- 4 ounces portobello mushrooms, thinly sliced
- 6 ounces sugar snap peas, strings removed
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh flat-leaf parsley
- Freshly-ground black pepper to taste
- 4 prepackaged ostrich fillets (4 oz ea)
Make it step by step
- Preheat oven to 425 degrees. Spray a 9- by 13-inch baking pan with cooking spray.
- Spread the beans in the bottom of the pan; sprinkle with minced garlic and stir. Top with sliced tomatoes, mushrooms, and sugar snap peas, placing each in a separate section on top. Sprinkle with vinegar and olive oil. Sprinkle with parsley and pepper.
- Roast 18 to 20 minutes, stirring gently after 15 minutes, until the mushrooms are tender and sugar snap peas are crisp cooked.
- While vegetables are roasting, spray the grill with cooking spray, and grill ostrich for 2 to 3 minutes per side, turning once. Grind fresh pepper over ostrich and let stand for 1 minute. Cut each fillet into thin slices.
- To serve, divide the beans and vegetables on 4 dinner plates; place a fanned ostrich fillet in the center.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.