Rustic Roasted Vegetable Bake with Cannellini Beans
A delightful and colorful bake featuring roasted vegetables and creamy cannellini beans, perfect for a comforting meal.
Servings: 4 servings
Calories: 450kcal
Ingredients
Vegetables
- 500 g baby potatoes Washed and sliced into rounds.
- 2 medium zucchini Chopped into bite-sized pieces.
- 1 red bell pepper red bell pepper Chopped into bite-sized pieces.
- 200 g cherry tomatoes Halved to enhance flavor during roasting.
- 1 medium red onion Chopped into bite-sized pieces.
Beans and Seasonings
- 400 g canned cannellini beans Drained and rinsed.
- 3 cloves garlic, minced
- 3 tbsp olive oil For tossing vegetables.
- 1 tsp fresh thyme leaves Or ½ tsp dried thyme.
- 1 tsp salt
- ½ tsp black pepper
Cheese (Optional)
- 30 g grated Parmesan cheese Can use a vegan cheese alternative.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Wash the baby potatoes thoroughly and slice them into rounds for even baking.
- Chop the zucchini, bell pepper, and red onion into bite-sized pieces, and halve the cherry tomatoes.
- In a large bowl, combine all the chopped vegetables and toss them with olive oil, minced garlic, fresh thyme, salt, and black pepper until evenly coated.
Baking
- Transfer the seasoned vegetable mix into a baking dish and scatter the drained cannellini beans evenly throughout.
- Roast in the preheated oven for 35–40 minutes, stirring halfway through, until vegetables are tender and golden.
- If using cheese, sprinkle it on top in the last 5 minutes of baking to let it melt.
Serving
- Garnish with fresh thyme and serve warm.
Notes
This dish can be served directly from the baking dish, with crusty bread or a side salad. For heartier options, pair it with grilled chicken or fish. A drizzle of balsamic glaze or lemon juice enhances flavors.