Rustic Roasted Vegetable Bake with Cannellini Beans

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Description

This Rustic Roasted Vegetable Bake with Cannellini Beans is the perfect comfort food for both hearty eaters and health enthusiasts. Packed with colorful roasted vegetables—like zucchini, bell peppers, carrots, and cherry tomatoes—and creamy cannellini beans, it’s a nourishing vegetarian dish full of flavor and texture. The combination of caramelized veggies, fragrant herbs, and a light olive oil drizzle gives it a Mediterranean flair, while the beans add protein and creaminess that make it satisfying enough for a main course.

Serve it warm with crusty bread or over quinoa for a wholesome, plant-based meal that’s as beautiful as it is delicious.

Ingredients For Rustic Roasted Vegetable Bake with Cannellini Beans

For the Roasted Vegetables:

  • 2 medium zucchinis, sliced into half-moons

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 red onion, cut into wedges

  • 2 medium carrots, peeled and sliced

  • 1 cup cherry tomatoes, halved

  • 4 cloves garlic, minced

  • 3 tbsp olive oil

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp Italian seasoning (or a mix of oregano, basil, thyme)

  • ½ tsp smoked paprika (optional for depth)

For the Bake:

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

  • ½ cup grated Parmesan cheese (or vegan alternative)

  • 1 tbsp fresh parsley, chopped

  • 1 tbsp lemon juice (optional for brightness)

Instructions

  1. Preheat oven to 400°F (200°C).

  2. Prepare vegetables: In a large bowl, combine zucchini, peppers, onions, carrots, cherry tomatoes, and garlic.

  3. Season: Drizzle olive oil over vegetables. Sprinkle salt, pepper, Italian seasoning, and smoked paprika. Toss until everything is evenly coated.

  4. Roast: Spread the vegetables on a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway, until tender and lightly browned.

  5. Combine: Remove from oven and transfer roasted vegetables to a large baking dish. Add the cannellini beans and toss gently.

  6. Top and Bake: Sprinkle with grated Parmesan cheese. Bake uncovered for 10–15 minutes, until cheese is melted and bubbly.

  7. Finish and Serve: Garnish with chopped parsley and a squeeze of lemon juice before serving warm.

Notes

  • You can mix in other vegetables like eggplant, sweet potatoes, or mushrooms depending on what’s in season.

  • For a vegan option, skip the Parmesan or use nutritional yeast for a cheesy flavor.

  • Leftovers taste even better the next day as the flavors meld—just reheat gently in the oven.

  • Excellent as a side dish or main with brown rice, quinoa, or couscous.

Tips

  • Don’t overcrowd the pan: Spread veggies out so they roast (not steam).

  • Add crunch: Sprinkle breadcrumbs or crushed nuts on top before baking.

  • Boost flavor: Add a drizzle of balsamic glaze or a dollop of pesto before serving.

  • Make ahead: Roast vegetables in advance and combine with beans when ready to bake.

Servings

Serves 4–6 people
(Perfect for a light dinner or as a hearty side dish.)

Nutritional Information (per serving)

(Approximate, for 1 of 6 servings)

  • Calories: 220 kcal

  • Protein: 10 g

  • Carbohydrates: 28 g

  • Fiber: 8 g

  • Fat: 8 g

  • Saturated Fat: 2 g

  • Sodium: 420 mg

  • Sugar: 6 g

Health Benefits

  • High in fiber and plant protein: Cannellini beans support digestion and satiety.

  • Rich in antioxidants: Bell peppers and tomatoes protect against inflammation.

  • Heart-healthy fats: Olive oil promotes good cholesterol balance.

  • Low in calories: Great for weight management while keeping you full and energized.

  • Packed with vitamins: Vitamins A, C, and K help boost immunity and support healthy skin.

Q&A

Q: Can I use other beans instead of cannellini?
A: Yes! Chickpeas, navy beans, or great northern beans work beautifully.

Q: Can this dish be frozen?
A: Absolutely. Cool completely, then store in airtight containers for up to 2 months. Reheat in the oven until warm.

Q: How can I make it more filling?
A: Add cooked quinoa, couscous, or top with a poached egg for extra protein.

Q: Is it suitable for meal prep?
A: Yes, it holds up well in the fridge for 3–4 days. Reheat gently for best flavor.

Q: Can I make this oil-free?
A: You can roast the veggies using a light broth mist or use an air fryer for a no-oil option.

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