This Rustic Roasted Vegetable Bake with Cannellini Beans comes together in about 40 minutes and requires just one baking dish for a easy dinner that your family will love! Switch up the vegetables to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends, because we all know how that goes! Seriously, this dish is a game changer for busy weeknights!
All About the Ingredients
Let’s dive into what makes this dish so amazing! You’ll want to gather the following:
- 1 Medium Zucchini
- 2 Large Carrots
- 3 Medium Potatoes
- 1 Large Red Onion
- 1.5 Cups Cherry Tomatoes
- 1 Can (15 oz) Cannellini Beans, Drained and Rinsed
- 3 Tablespoons Olive Oil
- 3 Garlic Cloves, Whole
- 2 Sprigs Fresh Rosemary (or 1 tsp Dried)
- 1 Teaspoon Salt & 1/2 Teaspoon Freshly Ground Black Pepper
- 2 Tablespoons Grated Vegan Parmesan or Nutritional Yeast (Optional)
Let’s Get Cooking!
How to Make Rustic Roasted Vegetable Bake with Cannellini Beans
Prep All Your Veggies (5-10 minutes) Start with washing and chopping all your veggies into even-sized pieces. Leave the cherry tomatoes whole and pat everything dry if they’ve been rinsed. This step is essential for roasting them properly, trust me.
Mix Everything Up (5 minutes) In a large bowl, combine the chopped veggies, whole garlic cloves, and rosemary. Drizzle with the olive oil, and add in that salt and pepper. Toss all of this goodness together until everything is well-coated in oil. You’ll want the veggies to become friends with the garlic and rosemary!
Spread and Roast (25-30 minutes) Spread the mixture in a single layer on a large baking dish. Roast at 400°F (200°C) for about 25-30 minutes, flipping everything halfway through. Your kitchen will smell absolutely divine as the veggies sing their praises!
Add Cannellini Beans (10 minutes) After 25 minutes, stir in the cannellini beans. Make sure to spread them out evenly. Roast for an additional 10 minutes until the veggies are fork-tender and slightly caramelized. Seriously, the taste is out of this world!
Optional Garnish (2 minutes) If you’re feeling fancy, sprinkle with the vegan parmesan or nutritional yeast before serving. I also love adding a little extra fresh rosemary on top for that beautiful presentation. You know, gotta keep it aesthetic!
And there you have it! Simple, comforting, and packed with tons of flavor.
Why I Love This Recipe
This is my go-to recipe for busy weeknights when everyone’s running in different directions, it’s my answer to the dreaded “What’s for dinner?” question! It’s comfort food at its finest, bursting with flavors and textures that make my taste buds dance. I’m a real sucker for the way the veggies caramelize and blend together, and the best part? You can use whatever you have on hand. It’s like a celebration of all the wonderfully delicious odds and ends in your kitchen!
If you loved this recipe, be sure to check out my:
- Roasted Cannellini Beans
- Simple Ina Garten Ribollita Recipe
- Mediterranean Cannellini Bean Patties with Olives
Why This Recipe Works
Quick & Easy
Comes together in under 40 minutes! Seriously, this is the kind of meal that makes you feel like a rockstar for minimal effort.
Sheet Pan Cooking
This one-pan wonder means minimal cleanup afterwards! Just toss everything in the pan, roast, and enjoy. It’s perfect for busy weeknights when you don’t want to spend hours in the kitchen.
Customizable
This Rustic Roasted Vegetable Bake is all about versatility! You could easily change up the veggies based on what you have. Zucchini out? No problem, swap it for cauliflower or asparagus. You get the idea!
Comfort Food
It’s loaded with delicious, hearty vegetables that are all roasted to perfection, and the cannellini beans make it feel filling and satisfying. It’s like a big hug on your plate!
Crowd-Pleaser
The whole family will love this, even the picky eaters! It’s colorful, flavorful, and just plain fun to eat. Plus, kids get a kick out of the whole “grab what you want from the pan” meal approach.
Serving and Storage Tips
Serving Suggestions
Serve this Rustic Roasted Vegetable Bake on its own as a light meal or pair it with a fresh side salad or some crusty bread to scoop up all those delicious bits. You could even toss in some grilled chicken or salmon for extra protein. Yummmm!
How Long It Keeps
This dish keeps well in the fridge for up to 4 days. Just let it cool down, pop it into an airtight container, and you’re set!
Reheating Instructions
For the best results, I recommend reheating it in the oven at 350°F (175°C) until heated through, about 10-15 minutes. It’ll help keep that nice crispy texture. If you’re in a hurry, the microwave works too! Just a minute or two should do it.
Freezer Friendly?
Yes, you can definitely freeze this recipe! I like to portion it out in meal prep containers for a quick grab-and-go lunch. It’ll last up to 3 months in the freezer. Just remember to let it cool completely before sealing it tight.
Getting this Rustic Roasted Vegetable Bake on your dinner table will not only fill your tummy but also warm your soul, and let’s be real, can’t we all use a little more comfort food in our lives? So, go on, gather your veggies, and give this delicious recipe a try! I promise you won’t regret it! Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips.
Enjoy!
Rustic Roasted Vegetable Bake with Cannellini Beans
Ingredients
Method
- Wash and chop all your veggies into even-sized pieces. Leave the cherry tomatoes whole and pat everything dry if they’ve been rinsed.
- In a large bowl, combine the chopped veggies, whole garlic cloves, and rosemary. Drizzle with olive oil, add salt and pepper, and toss until well-coated.
- Spread the mixture in a single layer on a baking dish. Roast at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- After 25 minutes, stir in the cannellini beans and roast for an additional 10 minutes until veggies are fork-tender and slightly caramelized.
- Optional: sprinkle with vegan parmesan or nutritional yeast before serving.