Description
A quick and delicious roasted vegetable and cannellini bean bake, packed with flavor and nutritious ingredients.
Ingredients
Scale
- 2 cups assorted vegetables (e.g., bell peppers, zucchini, carrots)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25 minutes.
- Combine the roasted vegetables and cannellini beans in a baking dish. Pour vegetable broth over the top.
- Sprinkle cheese on top if using and bake for an additional 15 minutes.
- Garnish with parsley before serving.
Notes
For a dairy-free option, skip the cheese or use a dairy-free cheese substitute. This dish can be made ahead of time by prepping the vegetables a day before.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg