Description
A hearty, rustic bake featuring roasted vegetables and creamy cannellini beans, seasoned with herbs and topped with a crispy breadcrumb crust. Perfect for a cozy dinner.
Ingredients
- 2 medium zucchini, sliced into half-moons
- 1 large red bell pepper, cut into chunks
- 1 large yellow onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/2 cup vegetable broth
- 1 cup coarse breadcrumbs (from day-old bread)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss zucchini, bell pepper, and onion with 2 tablespoons olive oil, oregano, thyme, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, until tender and slightly caramelized.
- In a large bowl, combine roasted vegetables, cannellini beans, garlic, diced tomatoes with their juices, and vegetable broth. Stir gently to mix. Transfer to a 2-quart baking dish.
- In a small bowl, mix breadcrumbs, Parmesan (if using), and remaining 1 tablespoon olive oil. Sprinkle evenly over the vegetable mixture. Bake for 15-20 minutes, until the topping is golden brown and the filling is bubbly.
- Let cool for 5 minutes, then garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste. For a vegan version, omit the Parmesan or use a dairy-free alternative. Add red pepper flakes for heat. Use gluten-free breadcrumbs if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main
- Cuisine: American