Rustic Roasted Vegetable and Cannellini Bean Bake Recipe

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Rustic Roasted Vegetable and Cannellini Bean Bake Recipe

Ingredients:

For the Crust:

  • 2 cups diced butternut squash

  • 1 large red bell pepper, chopped

  • 1 medium zucchini, sliced

  • 1 red onion, cut into wedges

  • 2 cups cherry tomatoes

For the Filling:

  • 2 cans (15 oz each) Cannellini beans, drained and rinsed

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • Salt and pepper to taste

  • 1/2 cup vegetable broth

  • 1/4 cup fresh parsley, chopped

  • 1 tablespoon balsamic vinegar

Instructions:

  1. Preheat Oven: Set your oven to 400°F (200°C).

  2. Prepare the Vegetables: Arrange the butternut squash, bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, and season with salt, pepper, rosemary, and thyme.

  3. Roast the Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, or until they’re tender and lightly caramelized.

  4. Prepare the Bean Filling: While the vegetables are roasting, heat a tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the Cannellini beans, vegetable broth, balsamic vinegar, and fresh parsley. Cook for an additional 5 minutes until the mixture is heated through.

  5. Combine and Bake: Once the vegetables are done roasting, transfer them to a large baking dish. Pour the bean mixture over the top and gently toss to combine. Return to the oven and bake for another 10 minutes.

  6. Serve: Let the bake cool for a few minutes before serving. Garnish with extra parsley if desired.

Description:

This Rustic Roasted Vegetable and Cannellini Bean Bake is a hearty, healthy dish that combines the rich flavors of roasted vegetables with the creaminess of Cannellini beans. The vegetables are roasted to perfection, bringing out their natural sweetness, and paired with a savory, herbed bean filling that gives the dish a satisfying texture. Ideal for vegetarians and those seeking a nutritious, filling meal, this bake is full of fiber, vitamins, and antioxidants.

Notes:

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm.

  • Variations: Feel free to swap out the vegetables for others based on availability or preference. Sweet potatoes, carrots, or parsnips would also work well in place of the butternut squash.

  • Make it Vegan: The recipe is already vegan-friendly, so no substitutions are needed.

  • Serving Suggestions: This dish pairs well with a simple green salad, quinoa, or couscous for a more complete meal.

Tips:

  1. Perfect Roasting: Make sure the vegetables are evenly spread on the baking sheet to ensure even roasting. Overcrowding can cause them to steam instead of roast.

  2. Flavor Boost: Add a sprinkle of nutritional yeast or vegan cheese on top of the bake before serving for extra flavor.

  3. Beans: If you prefer a smoother texture, you can mash some of the Cannellini beans before mixing them with the vegetables.

  4. Herbs: Fresh herbs can add an extra burst of flavor. If you have fresh thyme, rosemary, or parsley, use them instead of the dried variety.

Servings:

This recipe serves 4-6 people, depending on portion size.

Nutritional Info (per serving):

  • Calories: 250

  • Protein: 8g

  • Carbohydrates: 45g

  • Fiber: 10g

  • Fat: 6g

  • Sodium: 450mg

Health Benefits:

  • High in Fiber: Cannellini beans are rich in fiber, promoting digestive health and helping to keep you feeling full for longer.

  • Rich in Antioxidants: The colorful vegetables (especially the bell pepper and tomatoes) provide a variety of antioxidants, helping to protect cells from damage.

  • Vitamins & Minerals: Butternut squash, zucchini, and bell pepper are packed with essential vitamins such as vitamin A, vitamin C, and folate, supporting immune health and skin health.

  • Low in Fat: This dish is low in unhealthy fats, making it a heart-healthy meal option.

Q&A:

Q: Can I make this dish ahead of time? A: Yes! You can prepare the roasted vegetables and the bean filling in advance. Store them separately in the refrigerator, and then assemble and bake when you’re ready to serve.

Q: Can I use other types of beans? A: Absolutely! While Cannellini beans give this dish a creamy texture, you can substitute them with white beans, chickpeas, or even lentils.

Q: Is this recipe gluten-free? A: Yes, this recipe is naturally gluten-free as it contains no wheat or gluten ingredients.

Q: Can I make this dish spicier? A: If you like some heat, you can add red pepper flakes, chili powder, or even a diced jalapeño to the vegetables or the bean mixture.

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