Description
A hearty, comforting dish featuring a medley of roasted seasonal vegetables and creamy cannellini beans, baked to perfection with herbs and a touch of olive oil.
Ingredients
- 2 medium carrots, peeled and chopped
- 1 large zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 2 cups cherry tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine carrots, zucchini, bell pepper, onion, and cherry tomatoes. Add olive oil, thyme, rosemary, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Transfer the roasted vegetables to a baking dish. Stir in the cannellini beans and mix well. Sprinkle with Parmesan cheese if using.
- Bake for an additional 10 minutes, or until heated through and cheese is melted. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American