Description
A cozy and healthy Rustic Roasted Vegetable Bake with Cannellini Beans made with zucchini, carrots, cherry tomatoes, red onions, and creamy cannellini beans. This vegetarian dinner is oven-roasted to perfection with fresh herbs and finished with parmesan. Perfect for meal prep, gluten-free, and packed with plant-based protein.
Ingredients
2 medium zucchini
2 medium carrots
1 cup cherry tomatoes
1 large red onion
1 red bell pepper
3 cloves garlic
2 tablespoons olive oil
1 teaspoon fresh thyme (or ½ tsp dried)
1 teaspoon salt
½ teaspoon black pepper
1 can (15 oz) cannellini beans, drained and rinsed
¼ cup grated parmesan cheese (optional)
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking dish with parchment paper.
2. Chop the zucchini, carrots, bell pepper, and red onion into bite-sized pieces.
3. In a large bowl, toss the chopped vegetables with olive oil, garlic, thyme, salt, and pepper.
4. Spread the vegetables on the prepared baking dish in a single layer.
5. Roast for 25 minutes, stirring once halfway through.
6. Remove from oven, stir in the cannellini beans, and sprinkle parmesan on top if using.
7. Return to the oven and roast for another 10–15 minutes until golden and tender.
8. Let cool slightly and serve warm. Adjust seasoning if needed.
Notes
Make sure vegetables are cut to similar sizes for even roasting.
Use parchment paper for easier cleanup and better roasting results.
Parmesan cheese is optional but adds a delicious golden crust.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of bake
- Calories: 240
- Sugar: 6g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg