🥗 Rustic Roasted Vegetable Bake with Cannellini Beans
A warm, wholesome dish bursting with vibrant roasted vegetables, creamy cannellini beans, and Mediterranean herbs.
It’s hearty enough to be the star of the table but light enough to leave you feeling satisfied, not stuffed.
Perfect for a cozy weeknight dinner or a rustic weekend gathering.
Ingredients
(Serves 4–6)
- 2 medium zucchini – cut into thick half-moons
- 1 red bell pepper – chopped into large chunks
- 1 yellow bell pepper – chopped into large chunks
- 1 medium eggplant – cubed
- 1 medium red onion – sliced into wedges
- 2 medium carrots – sliced thick on the diagonal
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- Salt & black pepper – to taste
- 2 cans (15 oz each) cannellini beans, drained & rinsed
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- Fresh parsley or basil – for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Prep the vegetables – place zucchini, peppers, eggplant, onion, and carrots in a large mixing bowl. Drizzle with 2 tbsp olive oil, sprinkle oregano, thyme, salt, and pepper. Toss well.
- Roast – spread vegetables evenly on a large baking sheet. Roast for 25–30 minutes, tossing halfway, until tender and slightly charred.
- Beans & flavor boost – in a large oven-safe baking dish, combine roasted vegetables, cannellini beans, garlic, and cherry tomatoes. Drizzle with remaining olive oil and balsamic vinegar.
- Bake again – return to oven for another 10–12 minutes, just until beans are heated through and tomatoes soften.
- Serve – garnish with fresh parsley or basil and serve warm.
Notes
- For extra depth of flavor, roast the garlic cloves (unpeeled) alongside the vegetables, then squeeze into the dish before serving.
- You can substitute chickpeas or butter beans for cannellini beans.
- Works great as a main dish with crusty bread or as a side with grilled meat or fish.
Tips
- Don’t overcrowd the baking sheet — spread vegetables in a single layer for better caramelization.
- A sprinkle of feta cheese before serving adds a tangy touch.
- For a smoky kick, add a pinch of smoked paprika before roasting.
Servings
- Serves: 4–6
- Serving size: About 1½ cups
Nutritional Info (per serving, based on 6 servings)
- Calories: 240 kcal
- Protein: 8 g
- Carbs: 34 g
- Fat: 8 g
- Fiber: 10 g
- Sodium: 320 mg
Benefits
- High in fiber for digestive health.
- Packed with antioxidants from colorful vegetables.
- Plant-based protein from cannellini beans.
- Naturally low in saturated fat and heart-healthy.
Q & A
Q: Can I make this ahead of time?
A: Yes! Roast the vegetables and store them in the fridge for up to 3 days. Combine with beans and reheat before serving.
Q: Can I freeze this dish?
A: Yes, but vegetables may soften more after thawing. Best enjoyed fresh or refrigerated.
Q: What can I serve this with?
A: Crusty bread, couscous, quinoa, or as a side to roasted chicken or grilled fish.
Q: Is this recipe vegan?
A: Yes, it’s fully vegan unless you add cheese.
Q: Can I use fresh herbs instead of dried?
A: Absolutely — just use about 3x more fresh herbs for the same flavor.