Description
This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, flavorful dish featuring a medley of tender roasted vegetables combined with creamy cannellini beans. Perfect as a wholesome vegetarian main or a vibrant side, it’s seasoned with garlic, oregano, and herbs, then finished with a touch of Parmesan and fresh rosemary or thyme for an aromatic touch.
Ingredients
Scale
Vegetables
- 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
Other Ingredients
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting.
- Toss Vegetables: In a large mixing bowl, combine the zucchini, baby potatoes, carrots, red and yellow bell peppers, red onion, cherry tomatoes, sun-dried tomatoes, and Kalamata olives. Add the minced garlic, olive oil, dried oregano, dried thyme, crushed red pepper flakes, salt, and pepper. Toss everything well to evenly coat the vegetables with the seasonings and oil.
- Arrange in Baking Dish: Transfer the vegetable mixture into a large baking dish, spreading it out evenly to ensure uniform roasting.
- Roast Vegetables: Place the baking dish in the preheated oven and roast uncovered for 25 to 30 minutes, or until the vegetables are tender and have developed a golden color.
- Add Beans and Parmesan: Remove the baking dish from the oven. Gently stir in the rinsed and drained cannellini beans, then sprinkle the grated Parmesan evenly over the top if using.
- Continue Roasting: Return the dish to the oven and roast for an additional 10 minutes to heat the beans through and melt the Parmesan slightly.
- Garnish and Serve: Once done, garnish with fresh rosemary or thyme sprigs for a fragrant finishing touch. Serve warm and enjoy this wholesome roasted vegetable bake.
Notes
- For a vegan version, omit the Parmesan or substitute with a vegan cheese alternative.
- You can add other favorite vegetables such as mushrooms or eggplant if desired.
- Adjust the crushed red pepper flakes to control the heat level or omit for a milder dish.
- This dish can be made ahead and reheated; add garnish fresh before serving.
- Serve as a main course with crusty bread or as a side alongside grilled meats or fish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: roasted vegetables, cannellini beans, vegetarian bake, Mediterranean dish, healthy vegetarian recipe
