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Rustic Roasted Vegetable Bake with Cannellini Beans

This rustic bake combines roasted vegetables with creamy cannellini beans for a wholesome vegetarian meal.

  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Scale
  • For the vegetables:
  • 2 bell peppers, sliced
  • 1 eggplant, diced
  • 2 zucchini, chopped
  • 1 red onion, quartered
  • For the beans:
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish

Instructions

  1. 1. Preheat the oven to 400°F (200°C).
  2. 2. In a large bowl, toss the sliced bell peppers, diced eggplant, chopped zucchini, and quartered red onion with olive oil, salt, and pepper.
  3. 3. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
  4. 4. Remove the baking sheet from the oven and stir in the drained cannellini beans.
  5. 5. Return to the oven and bake for an additional 10 minutes to heat the beans through.
  6. 6. Garnish with fresh herbs before serving.

Notes

For a heartier version, add cheese on top during the last 5 minutes of baking.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Main
  • Cuisine: Mediterranean

Nutrition

  • Calories: 350
  • Sugar: 8g
  • Fat: 15g
  • Carbohydrates: 45g
  • Protein: 12g