Description
A hearty and healthy one-dish meal featuring a medley of roasted vegetables and creamy cannellini beans, seasoned with herbs and baked to perfection.
Ingredients
Scale
- 2 medium zucchini, chopped
- 1 large eggplant, cubed
- 1 red bell pepper, chopped
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/2 cup vegetable broth
- 2 tablespoons balsamic vinegar
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine zucchini, eggplant, bell pepper, onion, garlic, and cannellini beans.
- Drizzle with olive oil and sprinkle with thyme, rosemary, salt, and pepper. Toss to coat evenly.
- Transfer the vegetable mixture to a large baking dish.
- Pour vegetable broth and balsamic vinegar over the vegetables.
- Bake for 35–40 minutes, stirring once halfway through, until vegetables are tender and lightly browned.
- Garnish with fresh parsley and serve warm.
Notes
Feel free to substitute other seasonal vegetables such as butternut squash or cherry tomatoes. For a spicier kick, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 12g