Rustic Roasted Vegetable Bake with Cannellini Beans Recipe

Introduction

This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, wholesome dish that’s perfect for a cozy dinner. Packed with vibrant vegetables and creamy beans, it delivers comforting flavors with minimal effort.

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)

Instructions

1. Step 1: Wash and slice the potatoes into rounds. Chop zucchini, bell pepper, and onion into bite-sized pieces. Halve the cherry tomatoes.
2. Step 2: In a large bowl, toss all vegetables with olive oil, minced garlic, thyme, salt, and black pepper. Mix until everything is well coated.
3. Step 3: Transfer the seasoned vegetables to a baking dish. Scatter the drained cannellini beans evenly throughout.
4. Step 4: Roast in a preheated oven at 400°F (200°C) for 35 to 40 minutes, stirring once halfway through, until the vegetables are tender and golden.
5. Step 5: If using cheese, sprinkle it over the top during the last 5 minutes of baking to allow it to melt and brown slightly.
6. Step 6: Garnish with fresh thyme leaves and serve warm for a comforting meal.

Tips & Variations

• Swap cannellini beans with chickpeas or kidney beans for a different texture and flavor.
• Add a pinch of smoked paprika or chili flakes for a subtle smoky heat.
• Use sweet potatoes instead of baby potatoes for a sweeter twist.
• For a vegan option, skip the Parmesan or use your favorite vegan cheese alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm, adding a little olive oil or water to keep the vegetables moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the vegetables and beans ahead of time, refrigerate them, and roast when ready to save time.

What can I serve with this vegetable bake?

This dish pairs well with crusty bread, rice, or a fresh green salad for a complete meal.

Rustic Roasted Vegetable Bake with Cannellini Beans Recipe

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★★★★★

4.8 from 130 reviews

This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, flavorful dish that combines tender roasted baby potatoes, zucchini, bell pepper, cherry tomatoes, and red onion with protein-rich cannellini beans. Seasoned with garlic, fresh thyme, and olive oil, then finished with a sprinkle of Parmesan cheese, it’s perfect as a comforting vegetarian main or a side dish.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Vegetarian Main Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 500 g baby potatoes
• 2 medium zucchini
• 1 red bell pepper
• 200 g cherry tomatoes
• 1 medium red onion

Other Ingredients

• 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)

Instructions

1. Prepare the Vegetables: Wash and slice the baby potatoes into rounds. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces, and halve the cherry tomatoes to ensure even roasting.
2. Season the Vegetables: In a large mixing bowl, combine all the chopped vegetables with minced garlic, olive oil, fresh thyme leaves, salt, and black pepper. Toss thoroughly until all pieces are evenly coated with the seasoning and oil.
3. Arrange for Roasting: Transfer the seasoned vegetables into a large baking dish. Evenly scatter the drained and rinsed cannellini beans throughout the vegetable mixture to add protein and texture to the dish.
4. Roast: Place the baking dish in a preheated oven at 400°F (200°C). Roast for 35 to 40 minutes, stirring the mixture once halfway through cooking to promote even roasting and golden color.
5. Add Cheese: If using Parmesan or a vegan cheese alternative, sprinkle it over the top during the last 5 minutes of baking to allow it to melt and form a delicious crust.
6. Serve: Remove from the oven, garnish with additional fresh thyme if desired, and serve warm as a satisfying vegetarian meal or a flavorful side dish.

Notes

• For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
• Be sure to stir the vegetables halfway through roasting to ensure even cooking and browning.
• Use fresh thyme if possible for the best flavor, but dried thyme works well too.
• Feel free to substitute or add other roastable vegetables such as carrots or eggplant.
• The dish can be served as a main course or paired with grilled meats or fish for a complete meal.

Keywords: roasted vegetables, cannellini beans, vegetarian bake, Mediterranean vegetable dish, easy roasted veggie recipe, healthy dinner, baked vegetable medley