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Rustic Roasted Vegetable Bake with Cannellini Beans Recipe

Rustic Roasted Vegetable Bake with Cannellini Beans Recipe
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★★★★★

5 from 22 reviews

This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty and wholesome dish perfect for a comforting meal. Packed with a colorful medley of fresh vegetables, fragrant herbs, and creamy cannellini beans, this recipe is both nutritious and satisfying. With a touch of Parmesan cheese and optional red pepper flakes, it offers a delightful balance of flavors and textures, making it ideal for a wholesome vegetarian dinner or side dish.

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
  • 2 garlic cloves, minced

Seasonings & Oil

  • 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

Beans & Cheese

  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 2 tablespoons grated Parmesan (optional)

Garnish

  • Fresh rosemary or thyme sprigs

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is ready to roast the vegetables evenly and give them a delicious golden finish.
  2. Toss Vegetables and Seasonings: In a large mixing bowl, combine the zucchini, 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 thoroughly to coat all ingredients evenly.
  3. Transfer to Baking Dish: Spread the vegetable mixture evenly in a large baking dish to promote even roasting and caramelization.
  4. Roast Vegetables: Place the baking dish uncovered in the preheated oven and roast for 25 to 30 minutes, or until the vegetables are tender and turning golden brown on the edges.
  5. Add Cannellini Beans and Parmesan: Remove the baking dish from the oven. Gently stir in the rinsed and drained cannellini beans. Sprinkle the grated Parmesan cheese over the top if using, which will add a savory, slightly nutty flavor and a pleasing crust.
  6. Roast Again: Return the baking dish to the oven and roast for an additional 10 minutes, allowing the beans to warm through and the cheese to melt and lightly brown.
  7. Garnish and Serve: Remove from the oven and garnish with fresh rosemary or thyme sprigs before serving. This final touch adds aromatic flavor and an inviting appearance to your dish.

Notes

  • You can substitute Parmesan with a vegan cheese alternative to make this dish vegan.
  • For a spicier version, increase the amount of crushed red pepper flakes or add a pinch of smoked paprika.
  • Baby potatoes can be replaced with sweet potatoes for a sweeter flavor.
  • Ensure the cannellini beans are well rinsed to reduce sodium content.
  • This dish is great served warm or at room temperature, making it ideal for meal prep or potlucks.

Nutrition

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

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