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