Roasted Vegetable & White-Bean Casserole

🥘 Roasted Vegetable & White-Bean Casserole

📖 Description

This hearty, comforting casserole is packed with roasted vegetables, creamy white beans, and a rich herb-infused tomato base. It’s a perfect balance of healthy and satisfying—crispy roasted edges, tender veggies, and a savory, slightly garlicky flavor. Ideal for a cozy dinner or meal prep, and naturally vegetarian with plenty of protein from the beans.

🛒 Ingredients

Vegetables

• 2 cups zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup eggplant, cubed
• 1 red onion, sliced
• 2 cups cherry tomatoes

Beans & Base

• 2 cans white beans (like cannellini), drained & rinsed
• 2 cups marinara sauce
• 3 cloves garlic, minced
• 2 tbsp olive oil

Seasoning

• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt & black pepper to taste

Topping (Optional but recommended)

• ½ cup shredded mozzarella or parmesan
• Fresh parsley or basil for garnish

👨‍🍳 Instructions

1. Preheat Oven
   Set oven to 200°C (400°F).
2. Roast Vegetables
   • Place zucchini, peppers, eggplant, onion, and tomatoes on a baking tray.
   • Drizzle with olive oil, add salt, pepper, and half the herbs.
   • Roast for 25–30 minutes until tender and slightly charred.
3. Prepare Bean Mixture
   • In a large bowl, mix white beans, marinara sauce, garlic, and remaining herbs.
   • Stir well to combine.
4. Combine Everything
   • Add roasted vegetables into the bean mixture.
   • Mix gently so veggies don’t break too much.
5. Assemble Casserole
   • Transfer mixture into a greased baking dish.
   • Sprinkle cheese on top (optional).
6. Bake Again
   • Bake for 15–20 minutes until bubbly and slightly golden on top.
7. Serve
   • Garnish with fresh parsley or basil.
   • Serve warm with bread, rice, or on its own.

💡 Tips

• Add spinach or kale for extra greens.
• For protein boost, add grilled chicken or tofu.
• Use spicy marinara for a kick.

❓ Q/A

Q1: Can I make this casserole vegan?
Yes! Just skip the cheese or use vegan cheese.

Q2: Can I use other beans?
Absolutely—try chickpeas, butter beans, or kidney beans.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.

Q4: Can I freeze it?
Yes, freeze for up to 2 months. Reheat in oven for best texture.

Q5: What can I serve with it?
Garlic bread, quinoa, rice, or a fresh salad pair perfectly.