Name: Easy Roasted Vegetable and Cannellini Bean Bake for Weeknights
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegetarian / Mediterranean‑inspired
Ingredients: 2 cups canned cannellini beans (drained and rinsed); 1 medium zucchini, chopped; 1 bell pepper (red or yellow), chopped; 1 cup cherry tomatoes; 1 small red onion, sliced; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano or Italian seasoning; Salt and pepper to taste; Optional: ¼ cup grated Parmesan or crumbled feta cheese; Optional: fresh basil or parsley for garnish

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This Easy Roasted Vegetable and Cannellini Bean Bake is a wholesome, hearty dish perfect for busy weeknights. Packed with roasted veggies, creamy cannellini beans, and a touch of herbs and cheese, it’s comforting, filling, and incredibly easy to throw together.

Why I Love This Recipe

I love that I can make this entire dish with pantry staples and whatever vegetables I have on hand. The beans add protein and richness, while the roasting brings out the natural sweetness of the veggies. It’s healthy, satisfying, and doesn’t leave me with a pile of dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cannellini beans (canned, drained and rinsed)
Zucchini, chopped
Bell peppers, chopped
Cherry tomatoes
Red onion, sliced
Olive oil
Garlic, minced
Dried oregano or Italian seasoning
Salt and pepper
Grated Parmesan or crumbled feta (optional)
Fresh basil or parsley for garnish

Directions

I preheat the oven to 425°F and line a baking dish or sheet pan.
I toss the chopped vegetables and beans with olive oil, garlic, and seasoning.
I spread everything in an even layer and roast for 25–30 minutes, stirring halfway through, until veggies are golden and tender.
I sprinkle with cheese if using and return to the oven for 5 minutes.
I finish with fresh herbs and serve hot as a main or side dish.

Servings and timing

This recipe serves 4 and takes about 35 minutes total—10 minutes to prep and 25 minutes to roast.

Variations

I swap in sweet potatoes, eggplant, or mushrooms depending on what’s in my fridge.
Chickpeas or white kidney beans work well instead of cannellini.
I sometimes add cooked quinoa or couscous to make it a full meal.
A squeeze of lemon or drizzle of balsamic vinegar brightens it up.

Storage/Reheating

Leftovers keep in the fridge for up to 4 days. I reheat in the oven or microwave until warm. It also tastes great at room temperature, especially in a grain bowl or salad.

FAQs

Can I use dried beans instead of canned?

Yes, but I soak and cook them ahead of time. Canned beans are just quicker for busy nights.

What vegetables roast best?

I like zucchini, peppers, onions, and tomatoes—they cook evenly and caramelize well.

Can I make this ahead?

Yes. I roast everything ahead and reheat when ready to serve. It also packs well for lunch.

Is this dish vegan?

Yes, as long as I skip the cheese or use a plant-based version.

Can I freeze this bake?

I’ve frozen portions before, but the texture of roasted veggies softens slightly after thawing. It still tastes great, though.

Conclusion

This Easy Roasted Vegetable and Cannellini Bean Bake is my go-to when I want something simple, healthy, and comforting. It’s a flexible, flavor-packed dish that fits perfectly into my weeknight routine without sacrificing taste or satisfaction.