Description
Rustic Roasted Vegetable Bake with Cannellini Beans is a comforting dish that celebrates seasonal vegetables and creamy beans.
Ingredients
- bell peppers
- zucchini
- carrots
- red onions
- eggplant (optional)
- sweet potatoes (optional)
- mushrooms (optional)
- cannellini beans (1 can, drained and rinsed)
- olive oil
- fresh rosemary
- fresh thyme
- salt
- pepper
- vegetable broth
Instructions
- Preheat your oven to 400°F (200°C).
- Chop your vegetables into bite-sized pieces, keeping them roughly the same size for even cooking.
- In a large mixing bowl, combine the chopped vegetables with one can of drained and rinsed cannellini beans.
- Drizzle olive oil over the mixture and sprinkle in your herbs, salt, and pepper. Toss everything together until well-coated.
- Pour the mixture into a large baking dish, spreading it out evenly.
- Carefully pour vegetable broth around the edges of the dish.
- Place the dish in the preheated oven and roast for about 30-40 minutes, stirring halfway through.
- Check for doneness; the vegetables should be tender and lightly caramelized. Broil for the last few minutes if you want a crispy top.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Main Dish or Side
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Rustic Roasted Vegetable Bake