Description
A hearty and flavorful bake featuring roasted vegetables and creamy cannellini beans, topped with a crispy breadcrumb crust. Perfect for a comforting dinner.
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 yellow squash, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- 4 cloves garlic, minced
- 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, undrained
- 1/2 cup vegetable broth
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the bell peppers, zucchini, squash, red onion, and garlic with olive oil, oregano, thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes, or until tender and slightly browned.
- In a 9×13-inch baking dish, combine the roasted vegetables, cannellini beans, diced tomatoes with their juice, and vegetable broth. Stir gently to mix.
- In a small bowl, mix breadcrumbs, Parmesan cheese, and parsley. Sprinkle evenly over the vegetable mixture.
- Bake for 15-20 minutes, until the topping is golden brown and the casserole is bubbly.
- Let stand for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: American