This Rustic Roasted Vegetable and Cannellini Bean Bake is a wholesome, Mediterranean-inspired dish that brings together tender roasted vegetables, creamy white beans, aromatic herbs, and olive oil in one comforting, oven-baked meal. It’s naturally plant-based, high in fiber, anti-inflammatory, and heart-healthy, making it ideal for anyone looking for nutritious comfort food without sacrificing flavor.
The combination of zucchini, carrots, red onion, sun-dried tomatoes, and cannellini beans creates a satisfying texture balance—soft beans, caramelized veggies, and a lightly crisp top. This dish works beautifully as a main course for vegetarians, a side dish for grilled chicken or fish, or a meal-prep recipe for busy weekdays.
Inspired by rustic Italian countryside cooking, this bake uses simple pantry ingredients and transforms them into a rich, savory dish that’s perfect for family dinners, potlucks, or healthy lunches.
Ingredients
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2 cups cannellini beans (cooked or canned, drained and rinsed)
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1 medium zucchini, sliced into rounds
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1 medium yellow squash, sliced
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2 medium carrots, sliced diagonally
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1 medium red onion, chopped
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½ cup sun-dried tomatoes, chopped
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3 tablespoons extra virgin olive oil
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3 cloves garlic, minced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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½ teaspoon black pepper
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½ teaspoon sea salt (or to taste)
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½ teaspoon red chili flakes (optional)
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2 tablespoons fresh rosemary or parsley (for garnish)
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2 tablespoons grated Parmesan or vegan alternative (optional)
Instructions
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Preheat the oven to 200°C (400°F). Lightly grease a baking dish with olive oil.
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In a large bowl, add the zucchini, squash, carrots, and red onion. Drizzle with olive oil and toss well.
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Sprinkle in garlic, oregano, thyme, salt, black pepper, and chili flakes. Mix until the vegetables are evenly coated.
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Spread the vegetables on a baking tray and roast for 20 minutes, stirring halfway for even browning.
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Remove from the oven and transfer the roasted vegetables to a large mixing bowl.
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Add the cannellini beans and chopped sun-dried tomatoes. Gently fold everything together.
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Transfer the mixture to the prepared baking dish. Drizzle a little more olive oil on top if desired.
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Sprinkle with Parmesan (or vegan cheese) for extra richness.
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Bake for another 15–20 minutes, until everything is hot, lightly crisped, and aromatic.
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Garnish with fresh rosemary or parsley before serving.
Serving Suggestions
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Serve warm with crusty whole-grain bread
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Pair with grilled fish or chicken
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Enjoy as a standalone vegetarian main dish
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Great as a meal-prep lunch for 3–4 days
Health Benefits
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High in plant protein and fiber from cannellini beans
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Anti-inflammatory vegetables like zucchini and carrots
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Heart-healthy fats from olive oil
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Supports digestion, weight management, and blood sugar balance
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Naturally Mediterranean diet–friendly
Storage Tips
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Refrigerate leftovers in an airtight container for up to 4 days
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Reheat in the oven or microwave
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Can be frozen for up to 1 month
Related Questions (High CPM Keywords)
1. Is cannellini bean bake healthy?
Yes, cannellini beans are rich in protein, fiber, and essential minerals, making this bake a healthy, balanced meal.
2. Can I make roasted vegetable bean bake vegan?
Absolutely. Simply skip the Parmesan or use a plant-based cheese alternative.
3. Is this recipe good for weight loss?
Yes, it’s low in saturated fat, high in fiber, and keeps you full longer—ideal for weight management.
4. What can I substitute for cannellini beans?
You can use butter beans, chickpeas, navy beans, or great northern beans.
5. Can I prepare this dish ahead of time?
Yes, assemble it in advance and bake when ready, or bake fully and reheat later.
6. Is this recipe part of the Mediterranean diet?
Yes, it uses olive oil, vegetables, beans, and herbs—core Mediterranean diet ingredients.
7. Can I add protein to this dish?
Grilled chicken, shrimp, or tofu pair perfectly with this recipe.
8. Is roasted vegetable bake gluten-free?
Yes, this recipe is naturally gluten-free.
