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Rustic Roasted Vegetable Bake with Cannellini Beans

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Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, plant-based dish filled with seasonal roasted vegetables, creamy white beans, and aromatic herbs. It’s comforting, nourishing, and naturally vegan and gluten-free.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4–6 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 2 cans cannellini beans, drained and rinsed
  • 1 medium zucchini, sliced
  • 1 small eggplant, cubed
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
  2. In a large bowl, toss zucchini, eggplant, cherry tomatoes, red bell pepper, red onion, and garlic with olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper.
  3. Spread the vegetables evenly in the prepared baking dish and roast for 25–30 minutes, stirring once halfway through.
  4. Remove from the oven, stir in the cannellini beans, and return to the oven for an additional 10–15 minutes until vegetables are tender and caramelized and beans are heated through.
  5. Garnish with fresh basil or parsley before serving.

Notes

  • Use seasonal vegetables like carrots, sweet potatoes, or mushrooms for variation.
  • Add cooked farro or quinoa for extra protein and bulk.
  • Top with vegan parmesan or nutritional yeast for a cheesy twist.
  • Add olives or artichoke hearts for Mediterranean flavor.

Nutrition

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