Rustic Roasted Vegetable and Cannellini Bean Bake Recipe

🥘 Rustic Roasted Vegetable & Cannellini Bean Bake (Mediterranean)

🛒 Ingredients

Vegetables

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 red onion, cut into wedges

• 1 cup cherry tomatoes

• 1 medium eggplant, cubed

• 4 cloves garlic, sliced

Beans & Base

• 2 cans (400 g each) cannellini beans, drained and rinsed

• ¼ cup extra-virgin olive oil

• ½ cup crushed tomatoes or tomato passata

Herbs & Seasoning

• 1½ tsp dried oregano

• 1 tsp dried thyme or rosemary

• ½ tsp smoked paprika

• ½ tsp black pepper

• 1 tsp sea salt (adjust to taste)

• Zest of ½ lemon

Optional Toppings

• ½ cup crumbled feta or shaved Parmesan

• Fresh basil or parsley, chopped

• Kalamata olives (optional)

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🔪 Instructions

1. Preheat oven to 200°C / 400°F.

2. Prep vegetables: Place zucchini, peppers, onion, tomatoes, eggplant, and garlic in a large bowl.

3. Season: Drizzle with olive oil and toss with oregano, thyme, paprika, salt, and pepper.

4. Roast: Spread vegetables on a large baking tray. Roast for 25–30 minutes, stirring once, until tender and caramelized.

5. Combine: Transfer roasted vegetables to a baking dish. Add cannellini beans, crushed tomatoes, and lemon zest. Gently mix.

6. Bake again: Return to oven for 15–20 minutes, until bubbling and lightly golden.

7. Finish: Sprinkle with feta or Parmesan and fresh herbs before serving.

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🌿 Mediterranean Serving Ideas

• Serve warm with crusty rustic bread or focaccia

• Pair with grilled fish or lemon chicken

• Enjoy as a vegan main with a green salad

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✅ Tips & Variations

• Add spinach or kale in the last 10 minutes

• For protein boost: stir in chickpeas or top with baked eggs

• Drizzle with balsamic glaze or chili oil before serving