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Rustic Roasted Vegetable Bake with Cannellini Beans

A warm and hearty dish featuring roasted vegetables and creamy cannellini beans, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups assorted seasonal vegetables (zucchini, bell peppers, carrots) Use any seasonal veggies available.
  • 1 can cannellini beans, drained and rinsed
  • 4 tablespoons olive oil
  • 2 teaspoons dried Italian herbs Or your favorite herb blend.
  • 1 teaspoon garlic powder Garlic adds flavor.
  • to taste Salt and pepper Adjust according to preference.
  • Fresh parsley for garnish Optional but recommended.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the seasonal vegetables into bite-sized pieces.
Mixing
  1. In a large mixing bowl, combine chopped veggies, cannellini beans, olive oil, dried herbs, garlic powder, salt, and pepper. Toss to mix.
Roasting
  1. Transfer the mixture to a baking sheet lined with parchment paper, spreading it evenly.
  2. Bake in the preheated oven for about 25-30 minutes, stir halfway through.
Serving
  1. Once roasted, remove from oven and garnish with fresh parsley if desired. Serve hot or at room temperature.

Notes

Feel free to swap veggies based on preference. Leftovers can be stored in the fridge for up to 3 days.