Introduction

This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty and flavorful dish perfect for any season. Packed with vibrant vegetables, tender beans, and fragrant herbs, it makes for a wholesome meal or side. Simple to prepare and full of comforting flavors, it’s a great way to enjoy a medley of roasted goodness.

A close-up of a white bowl filled with a colorful vegetable dish layered with slices of green zucchini and yellow potatoes, small orange baby carrots, white beans scattered throughout, and pieces of red roasted tomatoes, all mixed with herbs and spices giving a textured, glossy look. On top, a small sprig of fresh green rosemary rests, adding brightness. The bowl sits on a surface with a white marbled texture, and the food looks warm and freshly cooked. 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, combine zucchini, baby potatoes, carrots, red and yellow bell peppers, red onion, cherry tomatoes, sun-dried tomatoes, and Kalamata olives. Toss 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 lightly golden.

Step 5: Remove the baking dish from the oven. Gently stir in the rinsed and drained cannellini beans, then sprinkle grated Parmesan over the top if using.

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 to add a fragrant touch.

Tips & Variations

Swap cannellini beans for chickpeas or kidney beans for a different texture and flavor.

Add a splash of balsamic vinegar or lemon juice before roasting for a tangy twist.

For a vegan version, omit the Parmesan or use a plant-based alternative.

Use fresh herbs instead of dried for a brighter herb flavor.

Include other seasonal vegetables like eggplant or mushrooms to change it up.

FAQs

Can I prepare this dish ahead of time?

Yes, you can chop and toss the vegetables with seasonings in advance and store them in the refrigerator. Add the beans and Parmesan right before the final roasting step.

What can I serve with the roasted vegetable bake?

This bake pairs well with crusty bread, quinoa, rice, or a fresh green salad to make a complete meal.