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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 featuring caramelized vegetables, creamy white beans, and fresh herbs. Perfect as a vegetarian main or comforting side, this gluten-free recipe is simple, satisfying, and packed with earthy flavor.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet or dish with parchment paper.
  2. In a large bowl, toss chopped zucchini, eggplant, bell pepper, cherry tomatoes, onion, and garlic with olive oil, rosemary/thyme, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet.
  4. Roast for 25 minutes, then stir and add cannellini beans. Roast for another 10 minutes.
  5. Once golden and tender, drizzle with balsamic vinegar (if using) and top with fresh herbs.
  6. Serve warm as a main dish or side.

Notes

  • Add sweet potato or carrots for extra sweetness.
  • Toss in olives, capers, or feta for a Mediterranean flavor.
  • Stir in cooked quinoa or farro to make it a full grain bowl.
  • Red pepper flakes can add mild heat.
  • Substitute with chickpeas, navy beans, or butter beans.

Nutrition

Find it online: https://cookedbymaya.com/rustic-roasted-vegetable-bake-with-cannellini-beans/