🌿 Tuscan Roasted Veg & White Bean Bake
📝 Description
This comforting Tuscan-style bake combines caramelized roasted vegetables with creamy white beans, fragrant herbs, and a light tomato-garlic sauce. It’s rich in fiber, plant-based protein, and classic Mediterranean flavors—perfect as a main dish or a satisfying side.
🛒 Ingredients (Serves 4)
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small eggplant, cubed
- 1 red onion, sliced
- 2 cups cherry tomatoes
- 1 can (400g) white beans (cannellini or navy), drained & rinsed
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp chili flakes (optional)
- Salt & black pepper to taste
- ½ cup crushed tomatoes or passata
- ¼ cup vegetable broth
- ¼ cup grated Parmesan (optional, or vegan alternative)
- Fresh basil or parsley, for garnish
👩🍳 Instructions
- Preheat oven to 200°C (400°F).
- Prepare vegetables: Place zucchini, peppers, eggplant, onion, and cherry tomatoes on a large baking tray.
- Season: Drizzle with olive oil, add garlic, oregano, thyme, chili flakes, salt, and pepper. Toss well.
- Roast: Bake for 25–30 minutes, until tender and slightly caramelized.
- Add beans & sauce: Remove from oven, gently mix in white beans, crushed tomatoes, and vegetable broth.
- Bake again: Return to oven for 15 minutes to let flavors meld.
- Finish: Sprinkle with Parmesan (if using) and bake 5 more minutes until slightly golden.
- Serve: Garnish with fresh herbs and drizzle with a little olive oil.
🍽️ Serving Ideas
- Serve with crusty bread or toasted sourdough
- Pair with a light green salad
- Add a poached or fried egg on top for extra protein
❓ Q & A
Q: Can I make this vegan?
Yes! Simply skip the Parmesan or use a plant-based cheese.
Q: What other beans can I use?
Butter beans, chickpeas, or great northern beans all work well.
Q: Can I prep ahead?
Absolutely—roast the vegetables in advance and assemble before baking.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Q: Can I freeze it?
Yes, though the vegetables may soften slightly after thawing. Still delicious!
