Description
A hearty and healthy one-pan dish featuring roasted seasonal vegetables and creamy cannellini beans, baked with herbs and a touch of garlic for a comforting rustic meal.
Ingredients
- 2 medium zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large eggplant, chopped
- 1 red onion, wedged
- 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 (15 oz) can cannellini beans, drained and rinsed
- 1/2 cup vegetable broth
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss zucchini, bell peppers, eggplant, red onion, and garlic with olive oil, oregano, thyme, salt, and pepper until well coated.
- Spread the vegetables in a single layer on a large baking sheet. Roast for 20 minutes, stirring halfway through.
- Remove from oven and add the cannellini beans and vegetable broth to the baking sheet. Gently stir to combine.
- Return to oven and bake for an additional 10 minutes, until beans are heated and vegetables are tender.
- Drizzle with balsamic vinegar and stir gently. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. Add other vegetables like cherry tomatoes or mushrooms for variety. Serve as a main dish or alongside crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American