Why You’ll Love This Recipe
This vegetable bake is comforting without being heavy, making it ideal for weeknight dinners, meal prep, or serving alongside a protein. Roasting brings out the natural sweetness in the vegetables, while cannellini beans add creaminess and protein for a well-balanced, hearty meal. It’s endlessly customizable and comes together with minimal effort—just chop, roast, and bake. Whether you’re vegetarian, vegan, or just looking to eat more veggies, this recipe delivers on flavor and substance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
zucchini
eggplant
bell peppers (any color)
red onion
cherry tomatoes
carrots
cannellini beans (drained and rinsed)
olive oil
garlic (minced)
dried thyme
dried oregano
salt
black pepper
fresh basil or parsley (for garnish)
optional: breadcrumbs or vegan cheese for topping
Directions
- Preheat the oven to 400°F (200°C).
- Chop all the vegetables into roughly equal bite-sized pieces.
- In a large mixing bowl, toss the vegetables with olive oil, garlic, thyme, oregano, salt, and pepper.
- Spread the vegetables on a large baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until tender and golden.
- In a large baking dish, combine the roasted vegetables with the cannellini beans. Mix gently to combine.
- If using, sprinkle the top with breadcrumbs or vegan cheese for added texture.
- Return the dish to the oven and bake for another 15 minutes, until bubbling and slightly crispy on top.
- Remove from oven and let cool slightly before serving. Garnish with chopped fresh herbs.
Servings and timing
This recipe serves 4 as a main or 6 as a side and takes about 15 minutes to prep and 45 minutes to cook. Total time: approximately 1 hour.
Variations
- Add more protein: Include cooked quinoa or lentils for extra protein.
- Switch up the beans: Use chickpeas, butter beans, or kidney beans.
- Make it spicy: Add a pinch of chili flakes or smoked paprika.
- Use different veggies: Swap in mushrooms, sweet potatoes, or Brussels sprouts based on seasonality.
- Add a cheesy crust: Top with Parmesan or a dairy-free cheese alternative before baking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave. This dish also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.
FAQs
Can I use canned vegetables?
Fresh is best for roasting, but you can use canned tomatoes or pre-cooked vegetables in a pinch.
Do I need to peel the vegetables?
No, just wash well. The skins add texture and nutrients.
Can I make this dish ahead?
Yes, assemble and roast in advance. Reheat in the oven before serving.
What kind of beans can I substitute for cannellini?
Great Northern beans, navy beans, or butter beans all work well.
Can I add grains to make it a full meal?
Yes, mix in cooked quinoa, bulgur, or couscous before baking.
Is this recipe freezer-friendly?
Yes, it freezes well. Store cooled portions in airtight containers for up to 2 months.
Can I add sauce to this bake?
Try mixing in tomato sauce or pesto for extra flavor.
Can I use dried herbs instead of fresh?
Yes, dried herbs work well for roasting; fresh herbs are best for garnishing.
How can I make the topping crunchy?
Use panko breadcrumbs tossed with olive oil or a sprinkle of nuts or seeds.
What should I serve with this dish?
It pairs well with crusty bread, rice, or a green side salad.
Conclusion
Rustic Roasted Vegetable Bake with Cannellini Beans is a wholesome, colorful dish that celebrates the beauty of simple ingredients. With its rich flavor, hearty texture, and hands-off cooking method, it’s a perfect addition to any table. Whether served on its own or alongside other dishes, this comforting bake is sure to become a seasonal staple.
PrintRustic Roasted Vegetable Bake with Cannellini Beans
Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, plant-based dish featuring caramelized seasonal vegetables, creamy white beans, and savory herbs—all baked until bubbling and golden. Naturally vegan and gluten-free, it’s perfect as a main or a side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings (main) or 6 servings (side)
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 zucchini, chopped
- 1 eggplant, chopped
- 2 bell peppers (any color), chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 2 carrots, chopped
- 1 (15 oz) can cannellini beans, drained and rinsed
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh basil or parsley, chopped (for garnish)
- Optional: 1/4 cup breadcrumbs or vegan cheese for topping
Instructions
Preheat oven to 400°F (200°C).
- Chop all vegetables into bite-sized pieces.
- In a large bowl, toss the vegetables with olive oil, garlic, thyme, oregano, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.
- Transfer the roasted vegetables to a large baking dish and gently mix in the cannellini beans.
- If using, sprinkle the top with breadcrumbs or vegan cheese.
- Bake for another 15 minutes until bubbling and slightly crispy on top.
- Let cool slightly before serving. Garnish with fresh herbs.
Notes
- Use seasonal vegetables for the best flavor and texture.
- Substitute cannellini beans with chickpeas, navy beans, or butter beans if desired.
- For a cheesy topping, use shredded vegan cheese or sprinkle with nutritional yeast.
- Mix in cooked quinoa or lentils for added protein and bulk.
- This dish pairs well with crusty bread or a green salad.
Nutrition
- Serving Size: 1 main dish serving
- Calories: 310
- Sugar: 9g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
