Description
Looking for a cozy, healthy dinner idea that’s both easy and satisfying? This Rustic Roasted Vegetable Bake with Cannellini Beans is your answer. It’s a plant-based, one-pan recipe loaded with roasted potatoes, zucchini, bell peppers, and creamy cannellini beans—all tossed in fragrant herbs and garlic. Perfect for a quick vegetarian dinner, easy meal prep, or comforting family meal, this dish brings warm Mediterranean flavors to your table with minimal effort. Great for those who want healthy dinner ideas, a wholesome meatless main, or just a simple veggie bake that’s as delicious as it is nourishing.
Ingredients
3 medium potatoes thinly sliced
1 large zucchini sliced into rounds
1 red bell pepper chopped
1 yellow bell pepper chopped
1 small red onion sliced
2 cloves garlic minced
1 can (15 oz) cannellini beans drained and rinsed
2 tablespoons olive oil extra virgin
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon smoked paprika
salt and freshly ground black pepper to taste
2 tablespoons grated Parmesan or nutritional yeast optional
fresh herbs for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Wash and dry all vegetables. Slice potatoes, zucchini, bell peppers, and onion evenly.
3. In a large bowl, toss the vegetables with olive oil, oregano, thyme, paprika, salt, and pepper.
4. Spread the mixture into a large baking dish in a single layer.
5. Cover the dish with foil and roast for 25 minutes.
6. Remove foil and gently stir in cannellini beans.
7. Sprinkle Parmesan or nutritional yeast on top if using.
8. Return to oven and bake uncovered for another 20–25 minutes until golden and tender.
9. For a crispier finish, broil for 2–3 minutes at the end, watching carefully.
10. Let rest for 5 minutes. Garnish with fresh herbs and serve warm.
Notes
Use a large enough baking dish to avoid overcrowding and ensure proper roasting.
Add the beans halfway through baking to prevent them from drying out.
Pat all vegetables dry before tossing to help them roast instead of steam.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (approx. 1/6 of recipe)
- Calories: 280
- Sugar: 5
- Sodium: 310
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 9
- Protein: 9
- Cholesterol: 0
Keywords: easy dinner, roasted vegetable bake, healthy vegetarian, meal prep, plant-based dinner