🥕🌿 Rustic Roasted Vegetable & Cannellini Bean Bake
A cozy, Mediterranean-style oven bake packed with roasted vegetables, creamy cannellini beans, herbs, and olive oil—perfect as a wholesome vegetarian main or hearty side.
📝 Ingredients (Serves 4–6)
Vegetables & Beans
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1 zucchini, thickly sliced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 red onion, cut into wedges
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1 cup cherry tomatoes
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1 medium carrot, sliced
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1 can (400 g) cannellini beans, drained and rinsed
Seasoning
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3 tbsp olive oil
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3 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp smoked paprika
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½ tsp chili flakes (optional)
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Salt and black pepper to taste
Optional Toppings
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½ cup grated Parmesan or crumbled feta
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Fresh parsley or basil, chopped
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Lemon zest (for serving)
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat oven to 200°C (400°F).
2️⃣ Season Vegetables
In a large bowl, combine zucchini, peppers, onion, tomatoes, carrot, and cannellini beans.
Add olive oil, garlic, oregano, thyme, paprika, chili flakes, salt, and pepper. Toss well.
3️⃣ Roast
Spread evenly in a large baking dish or sheet pan.
Roast uncovered for 30–35 minutes, stirring once halfway, until vegetables are tender and lightly caramelized.
4️⃣ Finish & Serve
Sprinkle with cheese (if using) and return to oven for 5 minutes until melted.
Garnish with fresh herbs and lemon zest before serving.
❓ Q & A
Q: Can I add protein to this bake?
A: Yes—add cooked chicken, turkey sausage, or chickpeas. For seafood, stir in cooked shrimp at the end.
Q: Can I use other beans instead of cannellini?
A: Absolutely. Great Northern beans, butter beans, or chickpeas work well.
Q: Is this recipe freezer-friendly?
A: Best enjoyed fresh, but you can freeze it up to 1 month. Texture may soften slightly after reheating.
Q: How do I make it vegan?
A: Skip cheese or use a plant-based alternative.
Q: What can I serve with this dish?
A: Crusty bread, quinoa, couscous, or as a side with grilled fish or chicken.