Description
A hearty, plant-based dish featuring roasted seasonal vegetables and creamy cannellini beans, baked to perfection with herbs and a touch of olive oil.
Ingredients
- 2 cups diced butternut squash
- 1 large red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1/4 cup vegetable broth
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, bell pepper, zucchini, red onion, and garlic with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned.
- Transfer the roasted vegetables to a baking dish. Stir in the cannellini beans and vegetable broth.
- Bake for an additional 10 minutes, until heated through and slightly bubbly.
- 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