Description
A comforting blend of roasted vegetables and cannellini beans, perfect for a cozy dinner or a gathering.
Ingredients
Scale
- 500 g baby potatoes
- 2 medium zucchini
- 1 red bell pepper
- 200 g cherry tomatoes
- 1 medium red onion
- 400 g canned cannellini beans, drained and rinsed
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
- 30 g grated Parmesan cheese (optional, or vegan cheese alternative)
Instructions
- Wash and slice the potatoes into rounds.
- Chop zucchini, bell pepper, and onion into bite-sized pieces.
- Halve cherry tomatoes.
- In a large bowl, toss all vegetables with olive oil, garlic, thyme, salt, and pepper. Mix until coated.
- Transfer seasoned vegetables to a baking dish. Scatter cannellini beans throughout.
- Roast at 400°F (200°C) for 35–40 minutes, stirring once halfway, until tender and golden.
- If using cheese, sprinkle over the top in the last 5 minutes of baking.
- Garnish with fresh thyme and serve warm.
Notes
For a spicier kick, consider adding red pepper flakes. Experimenting with different herbs like rosemary or oregano can enhance the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: roasted vegetables, cannellini beans, vegan, healthy, comfort food