Description
Bring warmth and rustic comfort to your table with this Rustic Roasted Vegetable Bake with Cannellini Beans. Packed with tender potatoes, zucchini, bell peppers, cherry tomatoes, and creamy cannellini beans, this one-pan dish is simple, hearty, and nourishing. It’s perfect for easy dinner ideas, a healthy vegetarian meal, or even as a quick weeknight recipe. With its caramelized edges, savory herbs, and cozy flavors, it’s a versatile recipe that works for breakfast ideas, snacks, or as part of your favorite dinner ideas.
Ingredients
500 g baby potatoes
2 medium zucchini
1 red bell pepper
200 g cherry tomatoes
1 medium red onion
400 g canned cannellini beans, drained and rinsed
3 garlic cloves, minced
3 tbsp olive oil
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp salt
½ tsp black pepper
30 g grated Parmesan cheese (optional, or vegan cheese alternative)
Instructions
1. Wash and slice the potatoes into rounds. Chop zucchini, bell pepper, and onion into bite-sized pieces. Halve cherry tomatoes.
2. In a large bowl, toss all vegetables with olive oil, garlic, thyme, salt, and pepper. Mix until coated.
3. Transfer seasoned vegetables to a baking dish. Scatter cannellini beans throughout.
4. Roast at 400°F (200°C) for 35–40 minutes, stirring once halfway, until tender and golden.
5. If using cheese, sprinkle over the top in the last 5 minutes of baking.
6. Garnish with fresh thyme and serve warm.
Notes
For extra depth, add smoked paprika or chili flakes before roasting.
Swap in sweet potatoes, eggplant, or squash for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 295
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg
Keywords: easy dinner, vegetarian recipe, rustic vegetable bake, healthy dinner, plant based meal, comfort food