Rustic Roasted Vegetable Bake with Cannellini Beans
A cozy, hearty vegetable bake featuring baby potatoes, zucchini, bell pepper, cherry tomatoes, and cannellini beans, seasoned to perfection and roasted until golden.
Ingredients
Vegetables
- 500 g baby potatoes
- 2 medium zucchini
- 1 medium red bell pepper
- 200 g cherry tomatoes
- 1 medium red onion
Beans and Seasoning
- 400 g canned cannellini beans, drained and rinsed
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
Optional Topping
- 30 g grated Parmesan cheese or vegan cheese alternative
Instructions
Preparation
- Wash and slice the potatoes into rounds. Chop zucchini, bell pepper, and onion into bite-sized pieces. Halve cherry tomatoes.
- In a large bowl, toss all vegetables with olive oil, garlic, thyme, salt, and pepper. Mix until coated.
- Transfer seasoned vegetables to a baking dish. Scatter cannellini beans throughout.
Cooking
- Roast at 400°F (200°C) for 35–40 minutes, stirring once halfway, until tender and golden.
- If using cheese, sprinkle over the top in the last 5 minutes of baking.
- Garnish with fresh thyme and serve warm.
Notes
For a variation, you can swap in sweet potatoes or add kale at the end. This dish can be prepared ahead by chopping the vegetables and storing them in the fridge until ready to roast.