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Raw ingredients for rustic roasted vegetable bake with cannellini beans

Rustic Roasted Vegetable Bake with Cannellini Beans

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchinis sliced into half-moons
  • 2 bell peppers red and yellow, chopped into 1-inch pieces
  • 1 large red onion wedged
  • 1 cup cherry tomatoes
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cloves garlic smashed
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 200°C (400°F).
  2. In a large roasting pan, combine zucchini, peppers, onion, tomatoes, and garlic.
  3. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss to coat thoroughly.
  4. Spread in a single layer and roast for 25 minutes until veggies are tender and charred at the edges.
  5. Remove from oven, add the cannellini beans to the pan, and toss gently. Return to the oven for 5 more minutes.
  6. Drizzle with fresh lemon juice and garnish with parsley before serving.

Notes

1. The "Golden Rule" of Roasting: To ensure your Rustic Roasted Vegetable Bake gets those signature caramelized edges, pat your zucchini and peppers dry with a paper towel before tossing them in oil. Excess moisture leads to steaming rather than roasting.
2. Bean Prep: If using canned cannellini beans, rinse them thoroughly under cold water until the water runs clear. This removes the starchy canning liquid, which can make the salad feel "heavy."
3. Herb Substitution: If you don't have fresh parsley, fresh basil or a sprig of rosemary added during the roasting process works beautifully. Avoid adding fresh herbs before roasting as they will burn; always add them at the very end.
4. Scaling the Recipe: This recipe doubles easily! Just be sure to use two separate baking sheets. If you crowd them onto one, the vegetables won't brown properly.
5. Serving Temperature: While this is a healthy roasted vegetable salad, it is best served "luke-warm." Letting it sit for 5–10 minutes after it comes out of the oven allows the beans to absorb the vegetable juices without losing their structural integrity.