Description
A wholesome and hearty roasted vegetable dish with creamy cannellini beans, packed with natural flavors and a delicious caramelized finish.
Ingredients
- 1 zucchini, sliced
- 1 eggplant, cubed
- 2 bell peppers, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano or thyme
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare all vegetables and place them in a large baking dish or sheet pan.
- Add cannellini beans and minced garlic to the vegetables.
- Drizzle with olive oil and sprinkle oregano, paprika, salt, and black pepper.
- Toss everything together until evenly coated.
- Spread the mixture into an even layer.
- Roast for 30–40 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- Remove from the oven and garnish with fresh parsley or basil before serving.
Notes
- Avoid overcrowding the pan to ensure proper roasting and caramelization.
- Add potatoes or sweet potatoes for a more filling variation.
- Include tofu or grilled chicken for extra protein.
- Top with feta or parmesan cheese for added flavor.
- Add olives or a squeeze of lemon juice for a Mediterranean twist.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in the oven or skillet for best texture, or microwave for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
