Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, wholesome dish packed with roasted seasonal veggies, creamy white beans, and savory herbs—all baked together for a warm, comforting, and naturally plant-based meal. I love how this dish comes together with simple ingredients and delivers bold, earthy flavor in every bite.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly nourishing, easy to customize, and naturally vegan and gluten-free. Roasting the vegetables brings out their sweetness and depth, while the cannellini beans add satisfying creaminess and protein. It’s perfect as a main dish or a side, and it makes my kitchen smell amazing while it bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cannellini beans (drained and rinsed)
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Zucchini (sliced)
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Eggplant (cubed)
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Cherry tomatoes (halved)
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Red bell pepper (sliced)
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Red onion (sliced)
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Garlic (minced)
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Olive oil
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Balsamic vinegar
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Fresh or dried thyme
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Fresh or dried rosemary
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Salt and black pepper
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Fresh basil or parsley (optional, for garnish)
Directions
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I preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
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I toss all the vegetables and garlic with olive oil, balsamic vinegar, salt, pepper, thyme, and rosemary in a large bowl.
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I spread the mixture evenly in the baking dish and roast for 25–30 minutes, stirring once halfway through.
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I remove the dish from the oven, stir in the drained cannellini beans, and return to the oven for another 10–15 minutes until the veggies are tender and caramelized and the beans are heated through.
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I garnish with fresh basil or parsley before serving.
Servings and timing
This recipe serves 4–6 as a main or side dish. It takes 15 minutes to prep and 40–45 minutes to roast, making it ready in just about 1 hour.
Variations
Sometimes I swap in sweet potatoes, carrots, or mushrooms depending on the season. I’ve also stirred in cooked farro or quinoa for extra bulk or topped it with vegan parmesan or nutritional yeast for a cheesy finish. For a Mediterranean twist, I add olives or artichoke hearts before the final bake.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes or microwave individual portions until warmed through. The flavors deepen over time, making it even better the next day.
FAQs
Can I use canned beans?
Yes, I use canned cannellini beans for convenience—just rinse and drain them well before adding.
What if I don’t have balsamic vinegar?
Red wine vinegar or lemon juice works well for brightness, though balsamic gives a richer, deeper flavor.
Can I make this dish ahead of time?
Definitely. I roast the veggies and stir in the beans, then store it in the fridge and bake for 10–15 minutes to reheat before serving.
Is this freezer-friendly?
Yes, it freezes well. I cool the bake completely, store it in an airtight container, and freeze for up to 2 months. I thaw overnight in the fridge and reheat in the oven.
Can I serve this cold?
Yes! It’s delicious at room temperature or cold as a salad or grain bowl topper.
Conclusion
Rustic Roasted Vegetable Bake with Cannellini Beans is a cozy, nourishing dish that celebrates the natural flavors of fresh veggies and herbs. It’s filling, flexible, and packed with plant-based protein and fiber. Whether I enjoy it fresh out of the oven or as part of a make-ahead meal plan, this is one of those dishes I keep coming back to.
