Description
A comforting one-pan meal that combines roasted vegetables and creamy cannellini beans, suitable as a main dish or side.
Ingredients
Scale
- 500 g baby potatoes
- 2 medium zucchini
- 1 red bell pepper
- 200 g cherry tomatoes
- 1 medium red onion
- 400 g canned cannellini beans, drained and rinsed
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp salt
- ½ tsp black pepper
- 30 g grated Parmesan cheese (optional, or vegan cheese alternative)
Instructions
- Prep the Vegetables: Wash and slice the baby potatoes into thin rounds. Chop the zucchini, bell pepper, and onion into bite-sized pieces, and halve the cherry tomatoes.
- Toss with Seasonings: In a large bowl, combine all prepared vegetables with olive oil, minced garlic, fresh thyme, salt, and black pepper. Mix until well-coated.
- Transfer to a Baking Dish: Spread the veggies evenly into a baking dish, scattering the rinsed cannellini beans throughout.
- Roast: Place in an oven preheated to 400°F (200°C) and roast for 35–40 minutes, stirring halfway through.
- Add Cheese: If using cheese, sprinkle it over the top during the last 5 minutes of baking.
- Garnish and Serve: Remove from the oven, toss with fresh thyme if desired, and serve warm.
Notes
Great for meal prep or gatherings. Customize with your favorite vegetables and spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg