Rustic Roasted Vegetable & Cannellini Bean Bake (Mediterranean Style)

🥘 Rustic Roasted Vegetable & Cannellini Bean Bake (Mediterranean Style)

📝 Description

This Rustic Roasted Vegetable and Cannellini Bean Bake is a hearty, oven-baked Mediterranean classic loaded with seasonal vegetables, creamy white beans, olive oil, garlic, and fragrant herbs. Everything roasts together into a cozy, savory dish that’s naturally high in fiber and plant protein. It works beautifully as a vegetarian main or a flavorful side, and it’s even better the next day.

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🛒 Ingredients (Serves 4–6)

• 2 cups cooked cannellini beans (or 1½ cans, drained & rinsed)

• 1 zucchini, thickly sliced

• 1 red bell pepper, sliced

• 1 small red onion, cut into wedges

• 1 cup cherry tomatoes

• 1 small eggplant, cubed (optional but great)

• 4 cloves garlic, lightly crushed

• 4 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme or rosemary

• ½ tsp smoked paprika

• Salt & freshly ground black pepper, to taste

• ¼ cup vegetable broth or tomato passata

• Optional topping: crumbled feta or grated parmesan

• Fresh parsley or basil, for garnish

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👩‍🍳 Instructions

1. Preheat Oven
   Preheat oven to 200°C (400°F).

2. Roast the Vegetables
   In a large baking dish, add zucchini, bell pepper, onion, tomatoes, eggplant, and garlic.
   Drizzle with olive oil, season with salt, pepper, oregano, thyme, and paprika. Toss well.

3. First Roast
   Roast uncovered for 25 minutes, stirring once halfway.

4. Add Beans
   Remove dish from oven. Gently fold in cannellini beans and vegetable broth or passata.

5. Final Bake
   Return to oven and bake for 15–20 minutes, until bubbling and lightly caramelized.

6. Finish & Serve
   Sprinkle with feta or parmesan if using, garnish with fresh herbs, and rest 5 minutes before serving.

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🍽 Serving Ideas

• With crusty whole-grain bread

• Over couscous, quinoa, or farro

• As a side to grilled chicken or fish

• Topped with a fried or poached egg

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❓ Q & A

Q: Can I use other beans instead of cannellini?
A: Yes! Great Northern beans, chickpeas, or butter beans all work beautifully.

Q: Is this dish vegan?
A: It is naturally vegan—just skip the cheese topping or use a plant-based alternative.

Q: Can I make this ahead of time?
A: Absolutely. It stores well in the fridge for 3–4 days and reheats perfectly.

Q: How do I avoid mushy vegetables?
A: Cut veggies into large chunks and roast uncovered at high heat.

Q: Can I add protein?
A: Yes—add grilled chicken, sausage, or baked tofu on top before serving.