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Rustic Roasted Vegetable Bake with Cannellini Beans

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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.

Ingredients

  1. 1 zucchini, chopped
  2. 1 eggplant, chopped
  3. 2 bell peppers (any color), chopped
  4. 1 red onion, chopped
  5. 1 cup cherry tomatoes
  6. 2 carrots, chopped
  7. 1 (15 oz) can cannellini beans, drained and rinsed
  8. 3 tbsp olive oil
  9. 3 cloves garlic, minced
  10. 1 tsp dried thyme
  11. 1 tsp dried oregano
  12. 1/2 tsp salt
  13. 1/4 tsp black pepper
  14. Fresh basil or parsley, chopped (for garnish)
  15. Optional: 1/4 cup breadcrumbs or vegan cheese for topping

Instructions

Preheat oven to 400°F (200°C).

  1. Chop all vegetables into bite-sized pieces.
  2. In a large bowl, toss the vegetables with olive oil, garlic, thyme, oregano, salt, and pepper.
  3. Spread the vegetables on a baking sheet in a single layer and roast for 25–30 minutes, stirring halfway through.
  4. Transfer the roasted vegetables to a large baking dish and gently mix in the cannellini beans.
  5. If using, sprinkle the top with breadcrumbs or vegan cheese.
  6. Bake for another 15 minutes until bubbling and slightly crispy on top.
  7. 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

Find it online: https://thefamilycooking.com/rustic-roasted-vegetable-bake-with-cannellini-beans29714-2/