Description
A rustic one-pan dish with roasted vegetables, creamy cannellini beans, and a savory herb topping. Perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large eggplant, diced
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss eggplant, zucchini, bell pepper, onion, and garlic with olive oil, oregano, thyme, salt, and pepper.
- Spread vegetables evenly on a large baking sheet or in a casserole dish.
- Roast for 25 minutes.
- Add cannellini beans and cherry tomatoes, stir gently, and roast for another 15 minutes until vegetables are tender and starting to caramelize.
- If using, sprinkle with Parmesan and return to oven for 5 minutes until melted.
- Garnish with fresh basil and serve warm.
Notes
You can use any mix of seasonal vegetables such as carrots, parsnips, or mushrooms. For a vegan version, omit the Parmesan or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 285
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 32g
- Protein: 11g