Description
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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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!
- 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.
- 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.
- 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.
Notes
Ensure that your potatoes are cut into uniform wedges to promote even cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 500 mg
- Protein: 12 g