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Rustic Roasted Vegetable Bake with Cannellini Beans

Rustic Roasted Vegetable Bake with Cannellini Beans Bliss

A comforting Rustic Roasted Vegetable Bake with Cannellini Beans, packed with healthy ingredients and delicious flavors, perfect for meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Sweet Potato, cubed Can substitute with butternut squash.
  • 2 cups Carrots, sliced Can substitute with parsnips.
  • 1 cup Red Bell Pepper, chopped Any color bell pepper may be used.
  • 1 cup Zucchini, sliced Can substitute with any summer squash.
  • 1 cup Red Onion, wedges Shallots can be used for milder taste.
  • 1 cup Cherry Tomatoes, halved Can substitute with regular diced tomatoes.
  • 3 cloves Garlic, minced Adjust based on preference.
  • 3 tablespoons Olive Oil Can use avocado oil.
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • to taste Salt
  • to taste Pepper
For the Bake
  • 1 can Cannellini Beans, drained Can substitute with Great Northern beans or chickpeas.
  • 1 cup Vegetable Broth Can use water if unavailable.
  • 1/2 cup Grated Parmesan Cheese (optional) Omit for a vegan version.
  • 1/4 cup Fresh Parsley, chopped For garnish.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the cubed sweet potatoes, sliced carrots, chopped bell pepper, sliced zucchini, red onion wedges, and halved cherry tomatoes. Drizzle with olive oil and season with dried thyme, oregano, minced garlic, salt, and pepper. Toss until well-coated.
  3. Spread the seasoned vegetable mixture evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
  4. Transfer the roasted vegetables to a baking dish. Fold in the drained cannellini beans and pour in the vegetable broth.
  5. If desired, sprinkle grated Parmesan cheese over the top of the mixture.
  6. Return the baking dish to the oven and bake for an additional 15 minutes until heated through and the cheese is melted and golden.
  7. Remove from the oven, cool slightly, and garnish with freshly chopped parsley. Serve warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 400mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Chop vegetables evenly for uniform roasting. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

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