Name: Rustic Roasted Vegetable Bake with Cannellini Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchini; 2 bell peppers (any color); 1 red onion; 1 cup cherry tomatoes; 1 can (15 oz) cannellini beans, drained and rinsed; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh thyme, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1/4 cup grated Parmesan cheese (optional)

Vibrant, hearty, and bursting with rustic charm, this Roasted Vegetable Bake with Cannellini Beans is a plant-based wonder that brings comfort to the table. Golden roasted zucchini, sweet bell peppers, red onions, and cherry tomatoes blend seamlessly with creamy cannellini beans, all tossed in olive oil, garlic, and fresh herbs. Finished with a sprinkle of Parmesan and red chili flakes, it’s a meal that tastes like it came straight out of a cozy countryside kitchen.

Whether you’re serving it as a main course or a side dish, this wholesome bake offers the perfect balance of earthy textures and bold flavors. It’s easy enough for weeknights, yet elegant enough for a gathering. You can serve it hot, warm, or even at room temperature, making it endlessly versatile. Plus, it reheats beautifully!

Why You’ll Love This Rustic Roasted Vegetable Bake with Cannellini Beans

Packed with Flavor: Roasting vegetables brings out their natural sweetness and deepens flavor.
Protein-Rich: Thanks to the cannellini beans, this dish is surprisingly hearty and satisfying.
Simple & Flexible: You can use whatever seasonal vegetables you have on hand.
Make-Ahead Friendly: Preps beautifully in advance, great for meal prep.
Naturally Gluten-Free and Vegetarian: A nourishing option that suits many diets.

Preparation Phase & Tools to Use

Getting this dish right is all about choosing the right tools and prep strategy:

Sharp Chef’s Knife & Cutting Board: Essential for slicing vegetables evenly, which ensures they roast uniformly.
Large Mixing Bowl: To toss all the veggies, beans, oil, and seasoning evenly.
Rimmed Baking Sheet or Casserole Dish: Choose a wide, shallow dish so vegetables caramelize instead of steam.
Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easier.
Oven Preheated to 400°F (200°C): Hot enough to create golden edges without burning.

Make sure all veggies are chopped to roughly the same size to promote even roasting. Once everything is combined, your oven does most of the work—just sit back and let the aromas do their thing.

Ingredients for the Rustic Roasted Vegetable Bake with Cannellini Beans

Zucchini: Brings a soft, buttery bite and roasts beautifully.
Bell Peppers (red, orange, or yellow): Add sweetness and vibrant color.
Red Onion: Offers a mellow caramelized edge that enhances depth.
Cherry Tomatoes: Burst with juiciness and slight acidity.
Cannellini Beans: Provide creamy texture and plant-based protein.
Olive Oil: Helps everything roast to golden perfection.
Fresh Garlic: Infuses each bite with savory warmth.
Fresh Rosemary & Thyme: Add herbal fragrance and rustic notes.
Salt & Pepper: Enhances and balances the natural flavors.
Red Pepper Flakes (optional): For a gentle kick.
Grated Parmesan (optional): Adds a salty, nutty finish.

How To Make the Rustic Roasted Vegetable Bake with Cannellini Beans

Step 1: Prep and Chop the Vegetables

Wash and dry all produce. Slice zucchini into rounds, bell peppers into strips, and red onion into wedges. Halve the cherry tomatoes. Try to keep everything similarly sized for even roasting.

Step 2: Toss Everything Together

In a large mixing bowl, combine all chopped vegetables with the drained cannellini beans. Drizzle in olive oil, add minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes (if using). Toss until every piece is well coated.

Step 3: Spread on a Baking Sheet

Line your baking sheet or casserole dish with parchment. Spread the mixture out in an even layer. Avoid overcrowding to ensure proper caramelization.

Step 4: Roast to Perfection

Bake at 400°F (200°C) for 25-30 minutes, stirring halfway through, until vegetables are tender and golden at the edges.

Step 5: Add the Final Touches

Remove from the oven and sprinkle with grated Parmesan if desired. Let it rest for a few minutes before serving to allow flavors to settle.

Serving and Storing This Cozy Veggie Bake

This bake is truly flexible in how you serve it. It shines as a vegetarian main with warm crusty bread or a simple grain like farro or couscous. It also pairs beautifully as a side dish with grilled meats or fish. Add a fried egg on top and call it brunch!

For storing, allow leftovers to cool completely before transferring them into an airtight container. They will keep in the fridge for up to 4 days. To reheat, use the oven or a skillet for best texture—this helps revive the roasted edges. It’s also delicious cold in wraps or tossed into salads.

Frequently Asked Questions

What other beans can I use besides cannellini?

Great substitutes include Great Northern beans, butter beans, or even chickpeas for a slightly different texture.

Can I make this recipe vegan?

Absolutely! Just skip the Parmesan or replace it with a vegan alternative like nutritional yeast or plant-based Parmesan shreds.

Can I freeze this dish?

Yes, but with a slight caveat—some veggies like zucchini can soften more after freezing. It’s still delicious, just expect a softer texture.

Can I make this ahead of time?

Definitely. Roast the veggies and beans ahead, then reheat in the oven before serving. Or serve at room temperature for a quick, elegant dish.

What other herbs can I use?

Swap rosemary and thyme for oregano, basil, or even a sprinkle of Italian seasoning if that’s what you have.

Is this good for meal prep?

Yes! It packs well, holds its flavor, and reheats quickly—perfect for lunchboxes and easy dinners.

Want More Vegetarian Dinner Ideas?

If this rustic veggie bake hits the spot, you might enjoy exploring these flavorful dishes too:

Mediterranean White Beans & Greens for a bright and nutritious pairing.
White Sauce Zucchini Spinach Lasagna for creamy veggie comfort.
Roasted Parmesan Green Beans as a crisp and cheesy side.
Quick and Simple Eggplant Lasagna if you’re craving a low-carb layered bake.
Simple and Quick German Potato Salad for a tangy side that complements roasted dishes.

Save This Pin For Later

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And let me know in the comments how yours turned out. Did you add extra garlic or a splash of balsamic glaze? Did you toss in kale or leave it classic?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

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