Description
A hearty and flavorful one-dish meal featuring roasted seasonal vegetables and creamy cannellini beans, baked to perfection with a crispy herb topping.
Ingredients
- 2 cups diced zucchini
- 2 cups diced yellow squash
- 1 cup diced red bell pepper
- 1 cup diced eggplant
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine zucchini, yellow squash, bell pepper, eggplant, onion, and garlic. Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and black pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Roast for 20 minutes, stirring halfway through, until tender and lightly browned.
- In a 9×13 inch baking dish, combine the roasted vegetables, cannellini beans, crushed tomatoes, and vegetable broth. Stir gently to mix.
- Place the baking dish in the oven and bake for 25 minutes, until bubbly and heated through.
- If desired, sprinkle grated Parmesan cheese on top during the last 5 minutes of baking. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. Feel free to add other vegetables like cherry tomatoes or mushrooms. For a vegan version, omit the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: Mediterranean