Description
A hearty and healthy one-dish meal featuring caramelized roasted vegetables and creamy cannellini beans, finished with a crispy herb breadcrumb topping.
Ingredients
- 2 medium zucchinis, chopped
- 1 large red bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 medium eggplant, chopped
- 1 large red onion, sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh basil
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons melted butter
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine zucchinis, bell peppers, eggplant, red onion, and garlic. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and black pepper. Toss to coat.
- Spread the vegetables in a single layer on a large baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- Transfer the roasted vegetables to a 9×13-inch baking dish. Stir in the cannellini beans, diced tomatoes (with juices), vegetable broth, and fresh basil.
- In a small bowl, mix together panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the vegetable-bean mixture.
- Bake for 20-25 minutes, until the topping is golden and the filling is bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste. For a vegan version, use nutritional yeast instead of Parmesan and substitute olive oil for the butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American