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
