Rustic Roasted Vegetable Bake with Cannellini Beans Recipe

Introduction

This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty and flavorful dish perfect for any meal. Packed with fresh vegetables and fragrant herbs, it’s both wholesome and comforting. Whether served as a main or a side, it showcases simple ingredients roasted to perfection.

Ingredients

• 2 medium zucchini
• 2 cups cherry tomatoes
• 3 medium carrots
• 1 large red onion
• 3 medium potatoes
• 1 small eggplant
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Wash and chop all vegetables into similar-sized bite pieces to ensure even roasting.
3. Step 3: In a large mixing bowl, toss the vegetables with garlic, olive oil, rosemary, thyme, salt, and pepper until well coated.
4. Step 4: Transfer the mixture to a large baking dish, spreading the vegetables evenly.
5. Step 5: Add the drained cannellini beans and gently mix to combine.
6. Step 6: Roast in the preheated oven for 35–45 minutes, stirring once halfway through, until the vegetables are golden and tender.
7. Step 7: Remove from the oven and let rest for 5 minutes. Garnish with fresh herbs if desired.
8. Step 8: Serve warm as a main dish or a side.

Tips & Variations

• For best roasting, avoid overcrowding the pan. Use two baking dishes if needed to allow even heat circulation.
• Add bell peppers or sweet potatoes for extra color and a touch of sweetness.
• For a cheesy finish, sprinkle crumbled feta or grated parmesan before serving.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be enjoyed cold in salads.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cannellini beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before adding them to the dish, as canned beans are already cooked and ready to use.

Can I prepare this dish ahead of time?

Absolutely. You can toss the vegetables with the oil and seasonings in advance and refrigerate for a few hours. Add the beans just before roasting for best texture.

Rustic Roasted Vegetable Bake with Cannellini Beans Recipe

Print Recipe

★★★★★

5 from 85 reviews

This Rustic Roasted Vegetable Bake with Cannellini Beans is a vibrant, wholesome dish featuring a colorful medley of zucchini, cherry tomatoes, carrots, red onion, potatoes, and eggplant, all roasted to perfection with garlic and fresh herbs. Enhanced by creamy cannellini beans, this hearty bake is an ideal warm main or side dish that balances comforting flavors with nutritious ingredients.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium zucchini
• 2 cups cherry tomatoes
• 3 medium carrots
• 1 large red onion
• 3 medium potatoes
• 1 small eggplant

Legumes

• 1 can (15 oz) cannellini beans, drained and rinsed

Seasoning & Oils

• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C) ensuring it reaches the perfect temperature for roasting your vegetables evenly.
2. Prepare Vegetables: Wash all vegetables thoroughly. Chop zucchini, carrots, onion, potatoes, and eggplant into similar-sized bite pieces to promote consistent roasting and texture.
3. Mix Ingredients: In a large mixing bowl, combine all chopped vegetables, minced garlic, olive oil, chopped rosemary, thyme leaves, salt, and black pepper. Toss everything together until all pieces are evenly coated with oil and seasoning.
4. Arrange for Roasting: Transfer the vegetable mixture into a large baking dish, spreading them out evenly to avoid overcrowding which ensures crisp roasting instead of steaming.
5. Add Cannellini Beans: Gently fold in the drained and rinsed cannellini beans into the vegetables, distributing them throughout without mashing.
6. Roast: Place the dish in the preheated oven and roast for 35–45 minutes. Stir the vegetables once halfway through to achieve an even roast and a beautiful golden color.
7. Rest and Garnish: Once the vegetables are tender and golden, remove from oven. Let the dish rest for 5 minutes to allow flavors to meld. Optionally, garnish with fresh herbs for an extra aromatic finish.
8. Serve: Serve warm. This rustic bake works wonderfully as a nutritious main course or a hearty side dish.

Notes

• To ensure thorough roasting, do not overcrowd the baking dish; use two dishes if necessary.
• For more vibrant color and added flavor, consider adding bell peppers or sweet potatoes to the mix.
• For a cheesy variation, sprinkle crumbled feta or grated parmesan on top just before serving.

Keywords: roasted vegetables, cannellini beans, vegetable bake, Mediterranean, healthy dinner, vegetarian meal, oven roasted, comfort food