Description
This Rustic Roasted Vegetable Bake with Cannellini Beans is a flavorful and nutritious dish that’s perfect as a main or hearty side. The combination of tender roasted vegetables and creamy beans, seasoned with herbs and spices, makes for a satisfying meal.
Ingredients
Units
Scale
For the Rustic Roasted Vegetable Bake:
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup zucchini, sliced
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme or rosemary
- Salt and black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- Fresh parsley or basil, for garnish
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Prepare vegetables: In a large bowl, combine zucchini, bell peppers, cherry tomatoes, red onion, garlic, and cannellini beans.
- Season: Drizzle with olive oil, add oregano, thyme, smoked paprika (if using), salt, and pepper. Toss until evenly coated.
- Bake: Transfer the mixture to the baking dish and spread evenly. Roast for 30–35 minutes, stirring once halfway, until vegetables are tender and lightly caramelized.
- Finish: Remove from the oven, garnish with fresh herbs, and serve warm as a main or hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 7g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 0mg
