Dinner

Rustic Roasted Vegetable Bake with Cannellini Beans Recipe

ByHugo Harnd December 9, 2025December 9, 2025

Introduction

This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty and flavorful dish perfect for a cozy dinner. Packed with colorful vegetables and creamy beans, it’s both nutritious and satisfying. Simple to prepare, it offers a delicious way to enjoy seasonal produce.

A white bowl filled with a mix of roasted vegetables and beans. The bottom layer is golden roasted potatoes, scattered with caramelized onions and orange carrots cut into sticks. On top are thick green zucchini slices with soft, roasted red cherry tomatoes. White beans are mixed throughout, some slightly browned. The dish is sprinkled with dried herbs and cracked black pepper. In the center, a fresh green rosemary sprig decorates the colorful mix. The bowl sits on a white marbled surface with a soft natural light highlighting the texture and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchinis, sliced into rounds
2 cups baby potatoes, halved
2 carrots, peeled and sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, chopped
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
1/2 cup Kalamata olives, pitted and halved
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
1 (15 oz) can cannellini beans, rinsed and drained
2 tablespoons grated Parmesan (optional)
Fresh rosemary or thyme sprigs for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C).
Step 2: In a large mixing bowl, toss zucchinis, baby potatoes, carrots, red and yellow bell peppers, red onion, cherry tomatoes, sun-dried tomatoes, and Kalamata olives with olive oil, minced garlic, dried oregano, dried thyme, crushed red pepper flakes (if using), salt, and pepper until evenly coated.
Step 3: Transfer the vegetable mixture to a large baking dish and spread it out evenly.
Step 4: Roast uncovered in the preheated oven for 25–30 minutes, or until the vegetables are tender and golden brown.
Step 5: Remove the dish from the oven, gently stir in the cannellini beans, and sprinkle with grated Parmesan cheese if desired.
Step 6: Return the dish to the oven and roast for an additional 10 minutes to warm the beans and melt the cheese.
Step 7: Garnish with fresh rosemary or thyme sprigs before serving.

Tips & Variations

For extra flavor, marinate the vegetables briefly in the olive oil and herbs before roasting.
Try adding other root vegetables like sweet potatoes or parsnips for variety.
Use feta cheese instead of Parmesan for a tangy twist.
If you prefer a spicier dish, increase the crushed red pepper flakes or add a dash of smoked paprika.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well; thaw overnight in the fridge and reheat thoroughly before serving.