Rustic Roasted Vegetable and Cannellini Bean Bake

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🌿 Rustic Roasted Vegetable and Cannellini Bean Bake

A hearty, oven-baked Mediterranean-style dish that combines caramelized vegetables, creamy cannellini beans, herbs, and olive oil. It’s comforting, nourishing, and perfect as a main or side.

📝 Description

This Rustic Roasted Vegetable and Cannellini Bean Bake is a wholesome, plant-forward dish featuring oven-roasted seasonal vegetables tossed with tender cannellini beans, garlic, herbs, and olive oil. Roasting deepens the natural sweetness of the vegetables while the beans add creaminess and protein. It’s ideal for meal prep, family dinners, or as a rustic centerpiece for a casual gathering.

🍽️ Servings

Serves: 4
Serving Size: ~1½ cups per serving

⏱️ Time

  • Prep Time: 15 minutes

  • Cook Time: 35–40 minutes

  • Total Time: ~55 minutes

🥕 Ingredients

  • 1 zucchini, sliced into half-moons

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 red onion, cut into wedges

  • 1 cup cherry tomatoes

  • 1 (15 oz / 425 g) can cannellini beans, drained and rinsed

  • 3 tbsp extra-virgin olive oil

  • 3 cloves garlic, minced

  • 1 tsp dried oregano

  • 1 tsp dried thyme (or rosemary)

  • ½ tsp smoked paprika (optional)

  • Salt and black pepper, to taste

  • ¼ tsp red pepper flakes (optional)

  • Fresh parsley or basil, chopped (for garnish)

  • Optional topping: grated Parmesan or vegan cheese

👩‍🍳 Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.

  2. Prepare vegetables: Add zucchini, bell peppers, onion, and cherry tomatoes to a large bowl.

  3. Season: Add olive oil, garlic, oregano, thyme, paprika, salt, pepper, and red pepper flakes. Toss well.

  4. Add beans: Gently fold in the cannellini beans to avoid breaking them.

  5. Bake: Spread mixture evenly in the baking dish. Roast uncovered for 35–40 minutes, stirring once halfway, until vegetables are tender and lightly caramelized.

  6. Finish: Taste and adjust seasoning. Sprinkle with fresh herbs and optional cheese before serving.

🧂 Recipe Notes

  • Cannellini beans provide a creamy texture without needing sauces.

  • Roasting uncovered allows moisture to evaporate, enhancing flavor.

  • This dish tastes even better the next day as flavors meld.

💡 Tips for Best Results

  • Cut vegetables evenly to ensure uniform roasting.

  • Don’t overcrowd the pan—use two pans if necessary.

  • For extra crisp edges, broil for the last 2–3 minutes.

  • Add a squeeze of lemon juice just before serving for brightness.

🥗 Nutritional Information (Per Serving – Approx.)

  • Calories: 310 kcal

  • Protein: 11 g

  • Carbohydrates: 38 g

  • Fiber: 10 g

  • Fat: 14 g

  • Saturated Fat: 2 g

  • Sodium: ~420 mg

  • Cholesterol: 0 mg

(Values may vary based on ingredients used.)

🌱 Health Benefits

  • Heart-healthy: Olive oil and beans support cardiovascular health.

  • High in fiber: Promotes digestion and gut health.

  • Plant-based protein: Cannellini beans help with satiety and muscle repair.

  • Antioxidant-rich: Roasted vegetables provide vitamins A, C, and phytonutrients.

  • Naturally gluten-free & vegan (if cheese is omitted).

❓ Q & A

Q: Can I make this ahead of time?
A: Yes! Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze this dish?
A: Yes, though vegetables may soften slightly. Freeze for up to 2 months.

Q: What other vegetables work well?
A: Eggplant, carrots, mushrooms, broccoli, or sweet potatoes are excellent additions.

Q: Can I add protein?
A: Absolutely—try chickpeas, lentils, grilled chicken, or Italian sausage.

Q: Is this good as a main dish?
A: Yes! Serve with crusty bread, quinoa, or over rice for a complete meal.

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