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Rustic Roasted Vegetable Bake with Cannellini Beans Recipe

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★★★★★

4.9 from 72 reviews

This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty and flavorful vegetarian dish combining tender roasted vegetables, creamy beans, and a touch of Parmesan cheese. Perfect as a comforting main or a wholesome side, it showcases a medley of fresh summer vegetables seasoned with herbs and garlic, then roasted to golden perfection.

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

Seasonings & Others

  • 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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Toss Vegetables with Seasoning: In a large mixing bowl, combine the zucchinis, baby potatoes, carrots, red and yellow bell peppers, red onion, cherry tomatoes, sun-dried tomatoes, and Kalamata olives. Add the olive oil, minced garlic, dried oregano, dried thyme, crushed red pepper flakes (if using), salt, and pepper. Toss well to evenly coat all the vegetables with the seasonings.
  3. Prepare for Roasting: Transfer the seasoned vegetable mixture to a large baking dish and spread it out evenly to ensure uniform roasting.
  4. Roast Vegetables: Place the baking dish in the preheated oven and roast uncovered for 25–30 minutes, or until the vegetables are tender and have started to turn golden brown.
  5. Add Cannellini Beans and Parmesan: Remove the dish from the oven, stir in the rinsed and drained cannellini beans gently to combine. Sprinkle the grated Parmesan cheese over the top if using.
  6. Final Roasting: Return the baking dish to the oven and roast for an additional 10 minutes to meld the flavors and heat through the beans and cheese.
  7. Garnish and Serve: Remove from the oven, garnish with fresh rosemary or thyme sprigs, and serve warm as a delicious rustic vegetable bake.

Notes

  • This recipe is easily adaptable to seasonal vegetables based on availability.
  • Omitting the Parmesan cheese makes the dish vegan-friendly.
  • For added protein, consider adding cooked quinoa or a sprinkle of toasted nuts.
  • Use fresh herbs if available for a brighter flavor profile.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely.

Keywords: roasted vegetables, cannellini beans, vegetarian bake, Mediterranean vegetables, healthy dinner, vegetable casserole

Find it online: https://www.sanacooks.com/rustic-roasted-vegetable-bake-with-cannellini-beans-recipe/