Description
A hearty and colorful one-pan dish featuring roasted seasonal vegetables and creamy cannellini beans, all baked in a savory herb and garlic tomato sauce. Perfect for a cozy weeknight dinner or a healthy meal prep option.
Ingredients
- 1 medium eggplant, cubed
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large red onion, cut into wedges
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup tomato paste
- 1/2 cup vegetable broth
- 1/4 cup chopped fresh basil, for garnish
- Optional: grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the eggplant, zucchini, bell peppers, and red onion. Add the minced garlic, olive oil, oregano, thyme, smoked paprika, salt, and black pepper. Toss well to coat all vegetables evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring once halfway through.
- Meanwhile, in a separate small bowl, mix the diced tomatoes, tomato paste, and vegetable broth. Set aside.
- Once the vegetables are roasted, transfer them to a large baking dish (about 9×13 inches). Add the drained cannellini beans and the tomato mixture. Stir gently to combine everything.
- Cover the baking dish with foil and bake for an additional 15 minutes. Then remove the foil and bake for another 10 minutes, until the sauce has thickened slightly and the dish is bubbling.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil and optional Parmesan cheese before serving.
Notes
You can customize the seasonings to taste. Feel free to add other vegetables like mushrooms or sweet potatoes. This dish pairs well with crusty bread or over cooked quinoa or rice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: Mediterranean