Description
A hearty and flavorful vegetarian bake featuring roasted seasonal vegetables, creamy cannellini beans, and a crispy breadcrumb topping.
Ingredients
- 2 cups diced butternut squash
- 2 cups diced zucchini
- 1 red bell pepper, diced
- 1 red onion, sliced
- 2 carrots, sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 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
- 1/2 cup vegetable broth
- 1/2 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine butternut squash, zucchini, bell pepper, onion, and carrots. Drizzle with 2 tablespoons olive oil, add garlic, thyme, rosemary, salt, and pepper. Toss to coat.
- Spread vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, until tender and slightly caramelized.
- In a small bowl, mix breadcrumbs with remaining 1 tablespoon olive oil and Parmesan cheese, if using.
- Transfer roasted vegetables to a baking dish. Stir in cannellini beans and vegetable broth. Sprinkle breadcrumb mixture evenly over the top.
- Return to oven and bake for 10-15 minutes, until topping is golden and crispy.
- Serve hot.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: American