Here’s a comforting, Rustic Roasted Vegetable and Cannellini Bean Bake—hearty, healthy, and full of flavor 🥕🧄🌿
Rustic Roasted Vegetable & Cannellini Bean Bake
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 small red onion, sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme or rosemary
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- ½ cup vegetable broth
- ¼ cup grated Parmesan or crumbled feta (optional)
- Fresh parsley or basil, chopped (optional)
Instructions
- Preheat oven to 400°F (205°C).
- Toss vegetables with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
- Roast vegetables on a sheet pan for 20–25 minutes until tender and lightly caramelized.
- Combine roasted vegetables with cannellini beans in a baking dish.
- Add broth, gently stirring to combine.
- Bake uncovered for 15–20 minutes until bubbly and slightly thickened.
- Top with cheese (optional) and bake 5 more minutes.
- Garnish with fresh herbs and serve warm.
Serving Ideas
- Serve as a main with crusty bread
- Pair with grilled chicken or fish
- Spoon over polenta or rice
Variations
- Vegan: Skip cheese or use plant-based cheese
- Mediterranean: Add olives and sun-dried tomatoes
- Extra hearty: Add sliced sausage or chickpeas
If you want, I can make this one-pan only, slow-cooker, or meal-prep friendly.
