There’s something incredibly comforting about a dish that brings together the earthy sweetness of roasted vegetables and the creamy richness of cannellini beans. This Rustic Roasted Vegetable Bake with Cannellini Beans is a hearty, wholesome meal perfect for weeknights, meal prep, or lazy weekend lunches. It’s packed with layers of flavor, thanks to the caramelized veggies, fragrant herbs, and a touch of tangy balsamic.
Whether you’re a devoted vegetarian or just looking to add more plant-based meals to your rotation, this bake checks all the boxes. It’s simple to assemble, endlessly customizable with seasonal produce, and makes your kitchen smell divine while it’s bubbling away in the oven.
What Kind of Vegetables Work Best?
The beauty of this bake is that it welcomes whatever veggies you have on hand. Root vegetables like carrots, sweet potatoes, and parsnips caramelize beautifully. Zucchini, bell peppers, and cherry tomatoes add color and freshness. Red onions and garlic bring in that savory depth. The key is to chop everything into similar-sized pieces so they roast evenly.
Ingredients for the Rustic Roasted Vegetable Bake with Cannellini Beans
- 1 large sweet potato, peeled and cubed
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half moons
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 (15 oz) can cannellini beans, drained and rinsed
- ½ cup vegetable broth
- ¼ cup grated Parmesan (optional)
- Fresh parsley, chopped (for garnish)
How To Make the Rustic Roasted Vegetable Bake with Cannellini Beans
Step 1: Prep the Oven and Vegetables
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the sweet potatoes, carrots, bell pepper, zucchini, red onion, and cherry tomatoes in a single layer. Drizzle with olive oil and toss with thyme, oregano, garlic, salt, and pepper.
Step 2: Roast to Caramelized Goodness
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
Step 3: Assemble the Bake
Transfer the roasted vegetables to a baking dish. Add the cannellini beans and vegetable broth, stirring gently to combine. Sprinkle with Parmesan, if using.
Step 4: Bake Until Bubbly
Return the dish to the oven and bake for another 15 minutes, or until everything is heated through and the top is golden.
Step 5: Garnish and Serve
Remove from oven, sprinkle with fresh parsley, and serve warm. This bake pairs beautifully with crusty bread or a simple side salad.
How to Serve and Store This Hearty Vegetable Bake
This vegetable bake is versatile enough to serve as a main or hearty side. For a protein boost, top it with a poached egg or pair it with quinoa. It also works great alongside grilled tofu or fish.
To store leftovers, let the dish cool completely. Then transfer to an airtight container and refrigerate for up to 4 days. Reheat in the oven or microwave before serving. This bake also freezes well for up to 2 months.
Frequently Asked Questions
Can I use different beans?
Absolutely. Great Northern, chickpeas, or even lentils can be used in place of cannellini beans.
Can this dish be made vegan?
Yes! Just skip the Parmesan or use a vegan alternative.
What herbs work well here?
Besides thyme and oregano, try rosemary, basil, or herbes de Provence for a different twist.
Can I add cheese?
Go for it. A little goat cheese or crumbled feta adds a nice tang.
Do I need to peel the sweet potatoes?
Peeling is optional. If you like a more rustic texture, feel free to leave the skins on.
Can I prep this ahead?
Yes, roast the vegetables a day ahead and refrigerate. Assemble and bake when ready to serve.
Want More Dinner Ideas with a Rustic Touch?
If this veggie-packed bake made your heart (and belly) happy, try some of these equally cozy, comforting favorites:
- Giant Zucchini Parmesan for a cheesy, veggie-forward dish.
- Creamy Garlic Chicken Breasts when you need some creamy comfort.
- Shipwreck Dinner for a nostalgic one-pan wonder.
- Cheesy Cabbage Casserole with baked-in flavor and melty goodness.
- Oven Roasted Root Vegetables if you’re into clean, roasted simplicity.
Save This Pin + Share Your Results
📌 Save this Rustic Roasted Vegetable Bake with Cannellini Beans to your Pinterest board so you can return to it whenever comfort food cravings strike.
And I’d love to hear how it went for you. Did you try different veggies or throw in some spice? Snap a pic and tag me, or leave a comment below.
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Rustic Roasted Vegetable Bake with Cannellini Beans
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy, comforting veggie bake filled with roasted seasonal vegetables and creamy cannellini beans, layered with herbs and optional cheese. Ideal for meal prep, easy weeknight dinners, or a hearty plant-forward main course.
Ingredients
1 large sweet potato, peeled and cubed
2 carrots, sliced
1 red bell pepper, chopped
1 zucchini, sliced into half moons
1 red onion, cut into wedges
1 cup cherry tomatoes
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper, to taste
1 can (15 oz) cannellini beans, drained and rinsed
0.5 cup vegetable broth
0.25 cup grated Parmesan (optional)
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Spread the sweet potatoes, carrots, bell pepper, zucchini, red onion, and cherry tomatoes on the sheet. Drizzle with olive oil and toss with thyme, oregano, garlic, salt, and pepper.
3. Roast the vegetables for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
4. Transfer roasted vegetables to a baking dish. Add the cannellini beans and vegetable broth, and gently stir to combine.
5. Sprinkle with Parmesan cheese if using.
6. Bake for an additional 15 minutes until heated through and slightly golden on top.
7. Garnish with fresh parsley and serve warm.
Notes
Swap the beans: Great Northern or chickpeas work well.
Make it vegan: Skip or substitute Parmesan with a plant-based version.
Use seasonal vegetables: Butternut squash or mushrooms add great flavor too.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting, Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 plate
- Calories: 290
- Sugar: 7g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 4mg
Keywords: vegetable bake, roasted vegetables, healthy dinner
