Print

Rustic Roasted Vegetable Bake with Cannellini Beans

Rustic Roasted Vegetable Bake with Cannellini Beans
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warmth of a Rustic Roasted Vegetable Bake with Cannellini Beans, the ideal choice for cozy dinners or gatherings. This hearty dish features an array of seasonal vegetables harmoniously roasted to perfection, combined with creamy cannellini beans for a filling and nutritious meal. Drizzled with olive oil and seasoned with aromatic herbs, this bake is not only easy to prepare but also highly versatile, making it perfect for any occasion. Serve it as a satisfying main course or a delightful side dish that will impress both family and friends alike.

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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine sweet potato, carrots, bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and season with garlic, thyme, oregano, salt, and pepper; toss to coat.
  3. Spread vegetables on the prepared baking sheet and roast for 25–30 minutes until tender and caramelized.
  4. Transfer roasted vegetables to a baking dish; add cannellini beans and vegetable broth; stir gently to combine.
  5. If desired, sprinkle grated cheese on top for added flavor.
  6. Bake for an additional 15 minutes until heated through.
  7. Garnish with fresh parsley before serving warm.

Nutrition

Find it online: https://yayarecipes.com/rustic-roasted-vegetable-bake-with-cannellini-beans/