Description
A hearty and flavorful dish featuring a medley of roasted vegetables and protein-rich cannellini beans, perfect for a comforting meal.
Ingredients
Scale
- 2 cups of mixed vegetables (zucchini, bell peppers, carrots)
- 1 can (15 oz) of cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the mixed vegetables into bite-sized pieces.
- In a large bowl, combine the vegetables, cannellini beans, olive oil, oregano, garlic powder, salt, and pepper.
- Toss until the vegetables are well coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh parsley before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Rustic Roasted Vegetable Bake, Cannellini Beans, Vegetarian Dish, Healthy Recipe