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Rustic Roasted Vegetable Bake with Cannellini Beans

Rustic Roasted Vegetable Bake with Cannellini Beans Delight

This Rustic Roasted Vegetable Bake with Cannellini Beans is a satisfying and wholesome dish bursting with flavor and comfort.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 cups Zucchini Can be left unpeeled.
  • 1 medium Eggplant Substitute with any firm vegetable.
  • 3 cups Bell Peppers Any color works.
  • 1 medium Red Onion Shallots can replace for milder taste.
  • 1 can Cannellini Beans Acts as the protein source.
  • 3 tablespoons Olive Oil Enhances flavor.
  • 2 tablespoons Fresh Herbs e.g., thyme, rosemary for flavor.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • Baking Sheet
  • large bowl
  • Knife
  • Oven

Method
 

How to Make Rustic Roasted Vegetable Bake
  1. Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Chop the vegetables into similar-sized pieces for even cooking.
  3. In a large bowl, combine the chopped vegetables with olive oil, salt, pepper, and fresh herbs. Toss well until coated.
  4. Transfer the coated vegetables onto a baking sheet in a single layer.
  5. Roast for about 35 minutes, stirring halfway through until tender and caramelized.
  6. During the last 10 minutes of roasting, mix in the cannellini beans.
  7. Remove from the oven and cool slightly before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Optional: Sprinkle with freshly chopped herbs for an extra pop of freshness.

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