Name: Rustic Roasted Vegetable Bake with Cannellini Beans
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 2 lbs Russet potatoes, cut into wedges (leave skin on); 1 medium zucchini, thickly sliced; 1 red bell pepper, diced; 1 medium yellow onion, cut into wedges; 1 can (14.5 oz) petite diced tomatoes; 2–4 tbsp vegetable broth; 2 tbsp minced garlic; ¼ tsp baking soda; Herb & Spice Blend:; 1 tsp garlic powder; 1 tsp onion powder; 2 tbsp dried minced onions; 1½ tsp dried oregano; 1 tsp dried basil; 1 tsp crushed thyme leaves; ¼ tsp ground rosemary; 1 tsp sea salt (adjust to taste); ¼ tsp black pepper; 2 bay leaves; To Finish:; 1 can (15.5 oz) cannellini beans, rinsed and drained; Optional Toppings:; Nutritional yeast or vegan Parmesan; Chopped fresh parsley; Red pepper flakes

Jump to Recipe·Print Recipe

If you are yearning for a meal that brings comfort and flavor in every bite, look no further than this Rustic Roasted Vegetable Bake with Cannellini Beans. This hearty and wholesome dish perfectly encapsulates the essence of cozy plant-powered dinners, making it an ideal choice for any occasion. With a colorful array of vegetables and the creamy texture of cannellini beans, this bake is not only visually appealing but also nourishing and filling. Plus, it harnesses the natural flavors of its ingredients through simple yet effective cooking techniques.

Life can get hectic, and sometimes you just want a meal that requires minimal effort while still being satisfying. This oven-roasted vegetable bake is a wonderful solution—it combines fresh, vibrant vegetables with hearty beans, all seasoned perfectly to elevate your taste buds. Whether it’s a weeknight dinner or a joyful gathering with family, this dish serves as a delightful centerpiece that will be loved by everyone.

Why You’ll Love This Rustic Roasted Vegetable Bake with Cannellini Beans

Simple Ingredients: This recipe uses pantry staples and fresh vegetables that are easy to find.
Flavor-packed: The unique herb and spice blend brings out the natural sweetness of the vegetables, making every bite a delight.
Nutritious: Packed with fiber and protein, this dish provides a wholesome meal that leaves you feeling satisfied.
Customizable: You can easily swap out vegetables or add your favorite toppings for a personal touch.
One-Pan Wonder: Enjoy a hassle-free cleanup with everything cooked in one baking dish!

Preparation Phase & Tools to Use

Before you embark on this delightful culinary journey, it’s essential to prepare your kitchen and gather the right tools. Start by ensuring you have a clean, spacious workspace to avoid any traces of clutter while cooking. This recipe shines with earthy vegetables and hearty beans, so having a good cutting board and a sharp knife is paramount for slicing your ingredients effectively. A deep baking dish or a Dutch oven is recommended for even cooking and to hold all your vegetables and beans snugly!

This Rustic Roasted Vegetable Bake requires an oven set to a precise temperature to achieve that perfect roast—unlike stovetop cooking, the oven’s heat envelops the ingredients evenly. Don’t forget to have measuring spoons for accurate seasoning and a mixing bowl for combining your herbs and spices. Finally, grab a spoon for stirring and a spatula for serving! Once your tools are in place and your ingredients prepped, you’re ready to create a delightful bake that’s sure to impress.

Ingredients

2 lbs Russet potatoes, cut into wedges (leave skin on)
1 medium zucchini, thickly sliced
1 red bell pepper, diced
1 medium yellow onion, cut into wedges
1 can (14.5 oz) petite diced tomatoes
2–4 tbsp vegetable broth
2 tbsp minced garlic
¼ tsp baking soda
Herb & Spice Blend:
1 tsp garlic powder
1 tsp onion powder
2 tbsp dried minced onions
1½ tsp dried oregano
1 tsp dried basil
1 tsp crushed thyme leaves
¼ tsp ground rosemary
1 tsp sea salt (adjust to taste)
¼ tsp black pepper
2 bay leaves
To Finish:
1 can (15.5 oz) cannellini beans, rinsed and drained
Optional Toppings:
Nutritional yeast or vegan Parmesan
Chopped fresh parsley
Red pepper flakes

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). This ensures an even cooking environment and helps in caramelizing the veggies, intensifying their flavors.

Step 2: Mix the Herbs & Spices

In a mixing bowl, gather your herb and spice ingredients. Combine garlic powder, onion powder, dried minced onions, oregano, basil, crushed thyme leaves, rosemary, salt, and pepper. This fragrant blend will bring depth and richness to your rustic bake. Mixing it ahead of time allows the herbs to marry together and enhances the overall flavor profile of the dish.

Step 3: Assemble the Bake

In a deep baking dish or Dutch oven, or your chosen cookware, layer the potato wedges, onion, bell pepper, zucchini, and minced garlic. Pour in the petite diced tomatoes, vegetable broth, and sprinkle in the baking soda. The baking soda helps to tenderize the veggies while they roast. Afterward, generously sprinkle the herb and spice mix over the top of the assembled vegetables. Gently toss everything together, making sure the vegetables are evenly coated in the seasoning. If desired, add a bit more salt and pepper to taste. This step is crucial as it lays the foundation for the flavor explosion that comes next!

Step 4: Roast

Cover your baking dish with a lid (or aluminum foil if using a baking dish without a lid) and place it in the preheated oven. Roast for about 40 minutes. The covered dish will allow the vegetables to steam and soften. This time is vital for achieving that perfect fork-tender texture.

Step 5: Add Beans & Finish Roasting

After the initial roasting period, carefully remove the lid and stir in the rinsed cannellini beans. These beans add a lovely creaminess that balances the hearty potatoes and fresh veggies. Cover the dish again and return it to the oven for another 5 to 20 minutes, depending on how tender you like your vegetables. You are looking for a level where the potatoes are easily pierced with a fork while still holding their shape.

Step 6: Cool & Serve

Once the bake is finished, allow it to cool uncovered for about 10 minutes. This resting period helps the flavors to deepen and meld together. Remember to remove the bay leaves before serving, as they aren’t pleasant to eat. At this point, your rustic roasted vegetable bake is ready to wow your guests or serve your family! Garnish with chopped fresh parsley, a sprinkle of red pepper flakes for a kick, or a dusting of nutritional yeast or vegan Parmesan for an added indulgence.

Variations

Protein: Add cooked quinoa or chickpeas for more protein or replace cannellini beans with kidney beans for a different flavor and texture.
Vegetables: Substitute seasonal vegetables like carrots, squash, or broccoli. Feel free to use frozen vegetables for convenience as well.
Spices: Experiment with different herbs; try rosemary or thyme for a more aromatic flavor, or add a dash of smoked paprika for a hint of smokiness.

Cooking Notes

Ensure that your potatoes are cut into uniform wedges to promote even cooking.
For a deeper flavor, allow the dish to sit uncovered at room temperature for 30 minutes prior to baking, allowing the ingredients to meld together.
This recipe can be easily doubled for larger gatherings; use a bigger baking dish or two separate trays.
For those seeking a little crunch, broil for the last 2-3 minutes after roasting to achieve a golden, crispy texture on top.

Serving Suggestions

Pair this rustic vegetable bake with a side of crusty bread for a full meal.
Serve alongside a crisp green salad drizzled with your favorite vinaigrette for a light and fresh contrast.

Tips

Adjust seasoning according to your preference; you may enjoy it a bit spicier or with less salt.
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.
Make it a meal prep favorite by doubling the recipe, and portioning leftovers into meal prep containers for easy lunches throughout the week.
Feel free to add a drizzle of balsamic glaze just before serving for a touch of sweetness.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Nutritional Information

Calories: Approximately 350 per serving
Protein: 12g
Sodium: 500mg

FAQs

Can I freeze this vegetable bake?

Yes! Allow the dish to cool completely, then portion it into airtight containers or freezer bags, and store in the freezer for up to 3 months.

How can I enhance the flavors in this dish?

Consider adding a citrus zest like lemon or lime just before serving for an extra layer of flavor, or roasting the vegetables individually before combining.

Is it necessary to use cannellini beans?

No, you can replace them with any other beans of your choice like pinto, navy beans, or even lentils!

Can I make this dish ahead of time?

Absolutely, you can prepare all ingredients and assemble the dish in the baking dish one day ahead; simply cover and refrigerate until you’re ready to bake.

Conclusion

In summary, this Rustic Roasted Vegetable Bake with Cannellini Beans is a delicious and satisfying meal that everyone can enjoy, whether they are seasoned vegans or committed carnivores. Each bite is filled with nutrition and flavor, making it a fantastic choice for family dinners or gatherings with friends. We encourage you to experiment with this recipe, perhaps by trying out different vegetable combinations or spices based on your taste! Don’t forget to share your thoughts in the comments below, and let us know how your bake turned out. Happy cooking!

Rustic Roasted Vegetable Bake with Cannellini Beans