Description
Rustic Roasted Vegetable Bake with Cannellini Beans is a vibrant, comforting dish that brings together fresh vegetables and creamy beans, all roasted to perfection. The delightful aroma fills your kitchen as the flavors meld, creating an unforgettable dining experience. This recipe is perfect for family dinners or casual get-togethers, offering both nutrition and taste in every bite.
Ingredients
Scale
- 2 cups zucchini, diced
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 tbsp extra virgin olive oil
- 2 tsp fresh basil, chopped
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the zucchini, bell peppers, and cherry tomatoes into bite-sized pieces.
- In a large bowl, combine chopped vegetables with cannellini beans. Drizzle with olive oil and season with salt, pepper, basil, and thyme. Toss well.
- Spread the mixture evenly on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes until vegetables are tender and slightly caramelized.
- Allow to cool for a few minutes before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg