Rustic Roasted Vegetable Bake with Cannellini Beans Recipe
A hearty Rustic Roasted Vegetable Bake with tender cannellini beans, seasoned with fragrant herbs and garlic, roasted to perfection and topped with optional Parmesan cheese for a comforting and flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 0.5 cup vegetable broth
- 0.25 cup grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare Vegetables: Spread the sweet potatoes, carrots, bell pepper, zucchini, red onion, and cherry tomatoes evenly on the baking sheet. Drizzle with olive oil and sprinkle over the thyme, oregano, minced garlic, salt, and pepper, then toss to coat everything well.
- Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 30 minutes, stirring them halfway through to ensure even cooking, until they are tender and lightly caramelized.
- Combine with Beans: Transfer the roasted vegetables into a baking dish. Add the drained and rinsed cannellini beans along with the vegetable broth, and gently stir to combine all ingredients evenly.
- Add Cheese: Sprinkle the top with grated Parmesan cheese, if using, to add a cheesy golden finish after baking.
- Bake Together: Return the baking dish to the oven and bake for an additional 15 minutes until the dish is heated through and the top is slightly golden.
- Garnish and Serve: Remove from oven, sprinkle with fresh chopped parsley for color and freshness, then serve warm.
Notes
- You can substitute Parmesan with a vegan cheese alternative to keep the dish vegan.
- For a gluten-free dish, ensure that the vegetable broth is certified gluten-free.
- Add other root vegetables like parsnips or turnips for variety.
- Use fresh herbs instead of dried for a brighter flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
