Rustic Roasted Veggie Bake with Cannellini
A delicious and vibrant dish featuring roasted vegetables and creamy cannellini beans, perfect for a cozy dinner or impressing guests.
Ingredients
Vegetables
- 2 cups baby potatoes, halved Provides a crispy exterior and tender interior.
- 1 zucchini, sliced Adds a light, slightly sweet crunch.
- 1 yellow squash, sliced Contributes a rich golden hue and subtle sweetness.
- 1 red bell pepper, chopped Lends its vibrant color and slightly smoky flavor.
- 1 cup cherry tomatoes, halved Bursting with juicy sweetness as they roast.
- 1 small red onion, chopped For a sweet and tangy bite.
- 1 can (15 oz) cannellini beans, drained and rinsed Supplies a creamy texture that enriches the dish.
Seasoning and Oil
- 3 tbsp olive oil Drizzles rich flavor throughout.
- 2 cloves garlic, minced Delivers an aromatic kick.
- 1 tsp Italian seasoning Infuses warmth and familiarity.
- 1 tsp dried thyme Adds earthy notes. Fresh sprigs can also be used.
- to taste salt & pepper Enhances every element.
- 1/4 cup grated Parmesan (optional) Imparts a nutty, salty crust.
Instructions
Preparation
- Preheat your oven to 400°F.
- Toss all the chopped veggies and cannellini beans into a large mixing bowl.
- Drizzle with olive oil, add garlic, Italian seasoning, thyme, salt, and pepper. Toss to coat each piece generously.
- Spread everything evenly in a baking dish, ensuring not to overcrowd for optimal roasting.
Cooking
- Place the baking dish in the preheated oven and roast for 35–40 minutes, stirring once halfway through.
- If using, sprinkle Parmesan cheese on top during the last 5 minutes of roasting.
- Once done, remove from the oven.
- Garnish with extra thyme and serve warm.
Notes
For extra flavor, consider marinating the vegetables in oil, garlic, and spices for 30 minutes before roasting. You can also use seasonal vegetables like asparagus or carrots.