Description
This rustic roasted vegetable bake with cannellini beans is a vibrant, hearty, and wholesome dish packed with seasonal vegetables, creamy white beans, and fresh herbs. Perfect for an easy weeknight dinner, meal prep, or a cozy plant-based meal.
Ingredients
- 2 medium zucchini, chopped
- 2 cups cherry tomatoes
- 3 medium carrots, chopped
- 1 large red onion, chopped
- 3 medium potatoes, cubed
- 1 small eggplant, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Chop all vegetables into evenly sized pieces.
- In a large bowl, toss vegetables with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Spread vegetables evenly in a large baking dish.
- Add cannellini beans and gently mix.
- Roast for 35–45 minutes, stirring halfway, until golden and tender.
- Let rest for 5 minutes before serving.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Do not overcrowd the pan to ensure proper roasting.
- Add bell peppers or sweet potatoes for variation.
- Top with feta or parmesan for a non-vegan option.
- Great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean