Description
A hearty and flavorful dish featuring roasted vegetables and cannellini beans.
Ingredients
Scale
- 2 cups chopped zucchini
- 2 cups chopped bell peppers
- 1 cup chopped red onion
- 1 cup cherry tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine zucchini, bell peppers, red onion, cherry tomatoes, and cannellini beans.
- Add minced garlic, olive oil, oregano, thyme, salt, and pepper. Toss to coat.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- Remove from the oven and serve warm.
Notes
- Serve with crusty bread for a complete meal.
- Can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like carrots or eggplant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Rustic Roasted Vegetable Bake, Cannellini Beans, Roasted Vegetables