Description
This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, gluten-free vegetarian dish filled with roasted zucchini, bell peppers, cherry tomatoes, and creamy white beans. Flavored with garlic, rosemary, thyme, and finished with Parmesan, it’s perfect for cozy weeknight dinners, meal prep, or as a vibrant side for gatherings.
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)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Wash and dry all the vegetables.
3. Slice the zucchini into rounds, bell peppers into strips, and onion into wedges. Halve the cherry tomatoes.
4. In a large mixing bowl, toss all vegetables and the cannellini beans with olive oil, garlic, rosemary, thyme, salt, pepper, and red pepper flakes.
5. Line a rimmed baking sheet or casserole dish with parchment paper. Spread the mixture evenly without overcrowding.
6. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and golden at the edges.
7. Remove from oven and sprinkle with grated Parmesan if desired.
8. Let rest for 5 minutes before serving.
Notes
Add a drizzle of balsamic glaze after roasting for extra depth of flavor.
Substitute chickpeas or butter beans if cannellini aren’t available.
Best enjoyed fresh, but keeps well for up to 4 days in the fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 5mg