Rustic Roasted Vegetable Bake with Cannellini Beans Recipe
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5 from 28 reviews
A hearty and healthy Rustic Roasted Vegetable Bake with Cannellini Beans featuring sweet potatoes, carrots, bell peppers, zucchini, and a medley of herbs. Perfectly roasted and combined with creamy cannellini beans, this dish is an easy oven-baked vegetarian meal that is flavorful and nutritious.
Total Time:1 hour
Yield:4 servings
Ingredients
Vegetables
1 large sweet potato, peeled and cubed
2 carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced into half moons
1 red onion, cut into wedges
1 cup cherry tomatoes
4 cloves garlic, minced
Seasonings and Liquids
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
0.5 cup vegetable broth
Other
1 can (15 oz) cannellini beans, drained and rinsed
0.25 cup grated Parmesan (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
Prepare and Season Vegetables: Spread the sweet potatoes, carrots, red bell pepper, zucchini, red onion, and cherry tomatoes evenly on the baking sheet. Drizzle the olive oil over the vegetables, then toss them with dried thyme, dried oregano, minced garlic, salt, and pepper to coat well.
Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 30 minutes, stirring once halfway through to ensure even cooking. The vegetables should become tender and lightly caramelized.
Combine with Beans: Transfer the roasted vegetables to a baking dish. Add the drained and rinsed cannellini beans along with 0.5 cup vegetable broth. Gently stir to combine all ingredients evenly.
Add Cheese: Sprinkle the grated Parmesan cheese over the vegetable and bean mixture if using, adding a flavorful, slightly golden crust after baking.
Final Bake: Bake the combined mixture in the oven for an additional 15 minutes until heated through and slightly golden on top.
Garnish and Serve: Remove from oven, garnish with freshly chopped parsley, and serve warm for a delicious, healthy main or side dish.
Notes
You can substitute the Parmesan with a vegan cheese to make the dish fully vegan.
If you prefer a spicier flavor, add a pinch of red pepper flakes when tossing the vegetables.
Use fresh herbs if available for brighter flavor instead of dried thyme and oregano.
For added protein, consider adding cooked quinoa or another legume.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
