why make this recipe
Rustic Roasted Vegetable Bake with Cannellini Beans is a perfect dish for anyone looking for a hearty and healthy meal. It combines fresh vegetables and creamy beans to create a satisfying taste. This recipe is not only packed with flavor but also easy to make and is a great vegetarian option. You can enjoy it as a main course or a side dish, making it very versatile for any dinner table.
how to make Rustic Roasted Vegetable Bake with Cannellini Beans
Ingredients:
- 500 g baby potatoes
- 2 medium zucchini
- 1 red bell pepper
- 200 g cherry tomatoes
- 1 medium red onion
- 400 g canned cannellini beans, drained and rinsed
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
- 30 g grated Parmesan cheese (optional, or vegan cheese alternative)
Directions:
- Wash and slice the potatoes into rounds.
- Chop zucchini, bell pepper, and onion into bite-sized pieces. Halve cherry tomatoes.
- In a large bowl, toss all vegetables with olive oil, garlic, thyme, salt, and pepper. Mix until coated.
- Transfer seasoned vegetables to a baking dish. Scatter cannellini beans throughout.
- Roast at 400°F (200°C) for 35–40 minutes, stirring once halfway, until tender and golden.
- If using cheese, sprinkle over the top in the last 5 minutes of baking.
- Garnish with fresh thyme and serve warm.
how to serve Rustic Roasted Vegetable Bake with Cannellini Beans
You can serve this dish warm right from the oven. It pairs well with a simple green salad or some crusty bread. If you want to make it a heartier meal, enjoy it with a side of your favorite grain, like quinoa or rice.
how to store Rustic Roasted Vegetable Bake with Cannellini Beans
If you have leftovers, let the bake cool completely. Store it in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze it for up to a month. Just make sure to reheat it thoroughly before serving.
tips to make Rustic Roasted Vegetable Bake with Cannellini Beans
- You can adjust the vegetables based on what you have on hand. Carrots, eggplant, or even Brussels sprouts work great.
- For a little extra flavor, add a splash of balsamic vinegar before roasting.
- If you like a bit of spice, sprinkle some red pepper flakes over the veggies before baking.
variation
For a different twist, you can try adding cooked grains like farro or quinoa to the mix for added texture and nutrition. You can also experiment with different herbs, such as rosemary or oregano, to change up the flavor.
FAQs
Can I use frozen vegetables for this recipe?
Yes, you can! Just make sure to thaw them and pat them dry before roasting.
Is this dish gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for those avoiding gluten.
Can I make this recipe ahead of time?
Absolutely! You can prepare the vegetables and seasonings ahead of time, then bake it just before serving for a fresh taste.
Rustic Roasted Vegetable Bake with Cannellini Beans
Ingredients
Vegetables
- 500 g baby potatoes Washed and sliced into rounds
- 2 medium zucchini Chopped into bite-sized pieces
- 1 large red bell pepper Chopped into bite-sized pieces
- 200 g cherry tomatoes Halved
- 1 medium red onion Chopped into bite-sized pieces
- 3 cloves garlic, minced
Beans and Seasonings
- 400 g canned cannellini beans, drained and rinsed
- 3 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
Optional Toppings
- 30 g grated Parmesan cheese (optional, or vegan cheese alternative)
Instructions
Preparation
- Wash and slice the potatoes into rounds.
- Chop zucchini, bell pepper, and onion into bite-sized pieces. Halve cherry tomatoes.
- In a large bowl, toss all vegetables with olive oil, garlic, thyme, salt, and pepper. Mix until coated.
- Transfer seasoned vegetables to a baking dish. Scatter cannellini beans throughout.
Cooking
- Roast at 400°F (200°C) for 35-40 minutes, stirring once halfway, until tender and golden.
- If using cheese, sprinkle over the top in the last 5 minutes of baking.
Serving
- Garnish with fresh thyme and serve warm.