Rustic Roasted Vegetable Bake with Cannellini Beans
Indulge in the cozy flavors of a Rustic Roasted Vegetable Bake with Cannellini Beans, an ideal dish for family dinners, meal prep, or gatherings. This hearty bake combines seasonal vegetables and creamy cannellini beans, creating a nutritious and satisfying meal. With vibrant colors and Mediterranean-inspired herbs, it’s a comforting choice that can easily adapt to your taste preferences. Plus, it’s simple to prepare and perfect for busy weeknights or leisurely weekends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 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, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 0.5 cup vegetable broth
- Optional: Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the sweet potato, carrots, bell pepper, zucchini, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil and season with thyme, oregano, garlic, salt, and pepper; toss to coat evenly.
- Roast the vegetables for 25–30 minutes until tender and caramelized.
- Transfer roasted vegetables to a baking dish. Add cannellini beans and vegetable broth; stir gently to combine.
- If desired, sprinkle grated Parmesan cheese (or plant-based alternative) on top.
- Bake for an additional 15 minutes until heated through.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg