Rustic Roasted Vegetable Bake with Cannellini Beans
A hearty and healthy dish combining fresh vegetables and creamy cannellini beans, perfect as a main course or side.
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.
Notes
You can adjust the vegetables based on what you have on hand. For added flavor, consider adding a splash of balsamic vinegar before roasting, or red pepper flakes for spice. This dish is gluten-free and can be made ahead of time.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 800mgFiber: 10gSugar: 5g
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