Easy Roasted Vegetable and Cannellini Bean Bake is one of my go-to weeknight dinners when I want something hearty, wholesome, and packed with flavor—but without spending hours in the kitchen. With a mix of roasted vegetables and creamy cannellini beans, this dish comes together in one pan and is perfect as a main course or a side. It’s plant-based, simple, and comforting—everything I need after a busy day.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly flexible and satisfying. Roasting brings out the natural sweetness and depth of the vegetables, while the cannellini beans add protein and a buttery texture that makes the whole dish feel substantial. It’s naturally vegetarian (and easy to make vegan), budget-friendly, and perfect for meal prep. Plus, I only need one baking dish and a few pantry staples to bring it together.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Zucchini, chopped
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Bell peppers (any color), chopped
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Red onion, sliced
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Cherry tomatoes or grape tomatoes
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Carrots, sliced thin
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Garlic, minced
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Canned cannellini beans, drained and rinsed
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Olive oil
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Dried oregano or Italian seasoning
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Salt
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Black pepper
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Balsamic vinegar (optional, for brightness)
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Fresh basil or parsley (optional, for garnish)
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Grated parmesan or nutritional yeast (optional for serving)
Directions
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I preheat the oven to 400°F (200°C) and lightly oil a large baking dish or sheet pan.
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I chop all the vegetables to a similar size so they roast evenly.
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In a large bowl, I toss the vegetables with olive oil, garlic, salt, pepper, and Italian seasoning until everything is well coated.
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I spread the veggies in a single layer in the baking dish and roast for 25–30 minutes, stirring once halfway through.
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After 30 minutes, I add the drained cannellini beans and a splash of balsamic vinegar, then gently mix everything together.
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I roast for another 10 minutes, just until the beans are warmed through and everything is slightly golden and caramelized.
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I remove from the oven, garnish with fresh herbs and a sprinkle of parmesan or nutritional yeast if I want, and serve warm.
Servings and timing
This recipe makes about 4 servings as a main dish or 6 as a side. It takes roughly 15 minutes to prep and 35–40 minutes to roast, so dinner is ready in under an hour.
Variations
Sometimes I add diced sweet potatoes or butternut squash for a heartier version. I’ve also swapped the cannellini beans for chickpeas or lentils when I want a different texture. When I’m in the mood for a spicy kick, I toss the veggies with a little crushed red pepper. For a Mediterranean twist, I top it with crumbled feta and olives just before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or a skillet to keep the texture crisp, but the microwave works in a pinch. This dish also tastes great at room temperature, so I sometimes pack it for lunch the next day.
FAQs
Can I use frozen vegetables?
Yes, but I roast them directly from frozen and expect a bit more moisture. I spread them out well to prevent steaming.
What protein can I add to make it more filling?
I sometimes add cooked quinoa, grilled tofu, or even shredded rotisserie chicken if I’m not keeping it vegetarian.
Can I make this ahead of time?
Absolutely. I roast everything earlier in the day and just reheat before serving—or serve it cold as a roasted veggie salad.
What are the best beans to use?
Cannellini beans are soft and creamy, but navy beans or great northern beans also work well.
Can I add cheese to this dish?
Yes, I love sprinkling shredded mozzarella or goat cheese over the top during the last few minutes of baking for extra richness.
Conclusion
Easy Roasted Vegetable and Cannellini Bean Bake is one of those recipes I can count on when I need something quick, nutritious, and full of flavor. It’s warm, satisfying, and endlessly adaptable depending on what I have in the fridge. Whether I’m serving it as a meatless main or a hearty side, it always delivers comfort and goodness—perfect for any weeknight.
Print
Easy Roasted Vegetable and Cannellini Bean Bake for Weeknights
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings (main) or 6 servings (side)
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Description
Easy Roasted Vegetable and Cannellini Bean Bake is a hearty, one-pan dish full of roasted vegetables and creamy beans. Perfect for busy weeknights, it’s plant-based, nutritious, and bursting with Mediterranean-inspired flavor.
Ingredients
- 1 medium zucchini, chopped
- 2 bell peppers (any color), chopped
- 1 red onion, sliced
- 1 cup cherry or grape tomatoes
- 2 carrots, thinly sliced
- 3 cloves garlic, minced
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or Italian seasoning
- Salt and black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- Fresh basil or parsley, for garnish (optional)
- Grated parmesan or nutritional yeast, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- Chop all vegetables to similar size pieces for even roasting.
- In a large bowl, toss zucchini, peppers, onion, tomatoes, carrots, and garlic with olive oil, seasoning, salt, and pepper.
- Spread the veggies in a single layer in the baking dish and roast for 25–30 minutes, stirring halfway through.
- Add drained cannellini beans and balsamic vinegar, toss gently to combine, and roast for another 10 minutes.
- Remove from oven, garnish with fresh herbs and sprinkle with parmesan or nutritional yeast if using. Serve warm.
Notes
- Use chickpeas, navy beans, or great northern beans as substitutes for cannellini.
- Add diced sweet potato or squash for a heartier bake.
- Toss in red pepper flakes for spice or feta and olives for a Mediterranean twist.
- Serve warm or at room temperature—also great for lunch the next day.
- Use the oven or skillet for best texture when reheating.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 7g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
