Description
Rustic Roasted Vegetable Bake with Cannellini Beans is a comforting dish that celebrates seasonal produce. Bright zucchini, sweet bell peppers, and tender carrots are roasted to perfection and combined with creamy cannellini beans for a satisfying meal. Ideal for family dinners or potlucks, this dish offers vibrant colors and rich flavors that will leave everyone wanting more. Enjoy it as a main course or a hearty side!
Ingredients
Scale
- 2 medium zucchini, chopped
- 2 bell peppers (any color), chopped
- 1 large red onion, sliced
- 2 medium carrots, sliced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the vegetables into uniform pieces.
- In a large bowl, toss the vegetables with olive oil, thyme, rosemary, salt, and pepper until well coated.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Fold in the cannellini beans gently.
- Roast for 30-35 minutes or until the vegetables are tender and caramelized, stirring halfway through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg