Name: Rustic Roasted Vegetable Bake with Cannellini Beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 zucchini, chopped; 1 small eggplant, chopped; 1 red bell pepper, chopped; 1 cup cherry tomatoes, halved; 1 red onion, sliced; 3 garlic cloves, minced; 2 tbsp olive oil; 1 tsp fresh rosemary or thyme (or ½ tsp dried); Salt and pepper, to taste; 1 can (15 oz) cannellini beans, drained and rinsed; 1–2 tsp balsamic vinegar (optional); Fresh parsley or basil, chopped (for garnish)

Jump to Recipe·Leave a Review

Rustic roasted vegetable bake with cannellini beans is one of those dishes that feels wholesome, hearty, and nourishing in every bite. Packed with caramelized vegetables, creamy beans, and fresh herbs, this bake is easy to throw together and full of comforting, earthy flavors. I love serving it on a chilly evening when I want something filling but still light and plant-forward.

Why You’ll Love This Recipe

I love this recipe because it’s simple, rustic, and completely satisfying. The oven does most of the work—bringing out the natural sweetness in the vegetables while the beans add a soft, creamy texture that balances everything. It’s naturally vegetarian (and vegan), gluten-free, and works as both a main dish or a cozy side. Plus, it’s perfect for meal prep and reheats beautifully throughout the week.

Ingredients

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

Zucchini
Eggplant
Red bell pepper
Cherry tomatoes
Red onion
Garlic cloves
Olive oil
Fresh rosemary or thyme
Salt and pepper
Cannellini beans (canned, drained, and rinsed)
Balsamic vinegar (optional, for depth and brightness)
Fresh parsley or basil (for garnish)

Directions

I preheat the oven to 400°F (200°C) and line a large baking dish or sheet pan with parchment paper.
I chop all the vegetables into bite-sized pieces and place them in a large bowl.
I drizzle the vegetables with olive oil, sprinkle with salt, pepper, chopped garlic, and herbs, and toss to coat evenly.
I spread them out in a single layer on the baking sheet and roast for about 30–35 minutes, tossing halfway through, until golden and tender.
In the last 10 minutes, I stir in the cannellini beans so they warm through and soak up the flavor.
Once everything is roasted, I drizzle with a little balsamic vinegar (if using) and garnish with fresh herbs before serving.

Servings and timing

This recipe serves about 4 as a main or 6 as a side dish. It takes around 45 minutes total—10 minutes of prep and 35 minutes of roasting.

Variations

I sometimes add chopped sweet potatoes or carrots for a touch of sweetness.
For a Mediterranean twist, I toss in olives, capers, or crumbled feta before serving.
I’ve also stirred in cooked quinoa or farro for a heartier grain-based meal.
A pinch of red pepper flakes adds a gentle heat if I’m in the mood for a little spice.
I swap in other beans like chickpeas or butter beans depending on what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat to get the veggies slightly crispy again, or warm them in the oven at 350°F (175°C) for about 10–15 minutes. They also microwave well for a quick meal, though the texture will be softer.

FAQs

Can I make this ahead of time?

Yes, I often roast the vegetables ahead of time and reheat them just before serving. The flavors deepen after a day in the fridge.

Do I need to peel the vegetables?

I usually don’t. I leave the skins on the zucchini and eggplant for more texture and nutrients—they soften nicely in the oven.

Can I freeze this dish?

I don’t usually freeze it, since the vegetables can become mushy after thawing. It’s best enjoyed fresh or refrigerated.

What can I serve this with?

I like pairing it with crusty bread, rice, or a grain bowl. It also works well alongside grilled proteins or tossed into a salad.

Are cannellini beans necessary?

They’re my favorite for their creamy texture, but I’ve used white beans, navy beans, and even lentils with great results.

Conclusion

Rustic roasted vegetable bake with cannellini beans is one of those back-pocket recipes I can always count on. It’s colorful, hearty, and packed with feel-good ingredients that are both simple and satisfying. Whether I serve it as a main or a side, it always brings comfort and flavor to the table in the most nourishing way.