Rustic Roasted Vegetable Bake with Cannellini Beans

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There’s something deeply comforting about a dish that fills your kitchen with the warm aroma of garlic, herbs, and roasting vegetables. This Rustic Roasted Vegetable Bake with Cannellini Beans is that kind of recipe—the kind that invites you to slow down, savor each bite, and enjoy the wholesome flavors of simple ingredients coming together beautifully.

Bursting with colorful produce like zucchini, bell peppers, cherry tomatoes, and red onions, this hearty bake is elevated by the creaminess of cannellini beans and the aromatic touch of rosemary. Whether you’re feeding a hungry crowd or preparing for a cozy dinner at home, this one-pan dish delivers satisfaction and nourishment in every spoonful.

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

• It’s incredibly versatile—use any vegetables you have on hand.
• Packed with plant-based protein from cannellini beans.
• Naturally gluten-free and dairy-free (or easily adjustable).
• Perfect as a main dish or a hearty side.
• Meal prep-friendly and reheats beautifully.

What Kind of Vegetables Work Best in a Rustic Bake?

While this recipe highlights zucchini, bell peppers, cherry tomatoes, and red onion, you can easily mix in other seasonal vegetables like eggplant, mushrooms, carrots, or even butternut squash. The key is choosing vegetables that roast well and develop deep, rich flavor in the oven. Be sure to cut them evenly so they cook at the same rate, and don’t skip the drizzle of olive oil—it helps everything caramelize to golden perfection.

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Ingredients for the Rustic Roasted Vegetable Bake with Cannellini Beans

This vibrant dish is all about fresh, nourishing ingredients that come together effortlessly:

• Zucchini: Adds a mild, slightly sweet taste and soaks up the seasoning well.
• Bell Peppers (red, yellow, or orange): Brings color, sweetness, and a bit of crunch.
• Cherry Tomatoes: Roasting intensifies their sweetness, adding bursts of juicy flavor.
• Red Onion: Offers a gentle bite and caramelizes beautifully in the oven.
• Cannellini Beans: Creamy and protein-packed, these beans make the dish hearty and satisfying.
• Garlic: Adds depth and a fragrant aroma that ties everything together.
• Olive Oil: Essential for roasting, it helps vegetables caramelize and enhances flavor.
• Fresh Rosemary: Provides earthy, pine-like notes that elevate the dish.
• Salt and Pepper: Simple yet crucial for seasoning and balance.
• Grated Parmesan (optional): A light sprinkle before roasting gives a savory, golden finish.

How To Make the Rustic Roasted Vegetable Bake with Cannellini Beans

Step 1: Prep the Vegetables

Wash and slice the zucchini into rounds. Cut the bell peppers into strips, halve the cherry tomatoes, and slice the red onion. Keep everything similar in size to ensure even roasting.

Step 2: Combine in a Baking Dish

In a large bowl or directly in the baking dish, toss the vegetables with olive oil, minced garlic, rosemary, salt, and pepper. Mix well to coat.

Step 3: Add the Beans

Drain and rinse the cannellini beans, then gently fold them into the seasoned vegetable mixture. Distribute everything evenly in the baking dish.

Step 4: Optional Parmesan Layer

Sprinkle a bit of grated Parmesan over the top if you want an extra savory kick and golden crust.

Step 5: Roast to Perfection

Bake in a preheated oven at 400°F (200°C) for about 35-40 minutes, or until the vegetables are tender and slightly charred on the edges.

Step 6: Serve Hot

Once roasted, garnish with fresh rosemary and serve immediately while warm.

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How to Serve and Store the Rustic Roasted Vegetable Bake with Cannellini Beans

This dish is perfect for serving right out of the oven. It feeds about 4 people generously as a main course or up to 6 as a hearty side. Simply scoop into shallow bowls, maybe with a slice of crusty bread or over a bed of rice, and enjoy the comforting blend of flavors.

To store leftovers, let the bake cool completely, then transfer to an airtight container. It keeps well in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or microwave individual portions until hot. The flavors deepen over time, making leftovers even more delicious.

What to Serve With Rustic Roasted Vegetable Bake with Cannellini Beans?

H3: Crusty Sourdough Bread

The chewy crust and tangy flavor of sourdough make it ideal for soaking up all the savory juices.

H3: Herbed Couscous or Quinoa

A light, fluffy grain side adds texture and turns this bake into a complete meal.

H3: Simple Green Salad

A fresh salad with a lemon vinaigrette offers a bright contrast to the warm, roasted flavors.

H3: Garlic Mashed Potatoes

Creamy potatoes complement the rustic bake and make the meal even more comforting.

H3: Roasted Chicken or Grilled Fish

If you’re not going fully plant-based, these protein options pair beautifully with the roasted vegetables.

H3: Steamed Brown Rice

Nutty and hearty, brown rice is a classic and wholesome pairing.

H3: Balsamic Glazed Carrots

Add extra roasted veggies with a touch of sweetness and acidity.

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Frequently Asked Questions

Can I make this dish ahead of time?
Absolutely! You can prepare all the vegetables and beans, mix them in the baking dish, cover, and refrigerate up to a day in advance. Just pop it in the oven when ready to bake.

Is this recipe freezer-friendly?
Yes, you can freeze the cooked bake in portions. Let it cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.

What if I don’t have cannellini beans?
Great substitutes include Great Northern beans, butter beans, or even chickpeas. They’ll all offer a slightly different texture and taste but still work well.

Can I make this vegan?
Definitely. Just skip the Parmesan or replace it with your favorite vegan cheese or nutritional yeast for that cheesy flavor.

Save This Pin For Later

Save this recipe to your Pinterest dinner ideas board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use extra garlic or switch up the veggies? Maybe added a spicy twist?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

Discover more comforting plant-based dinners on my Pinterest board here: Meals We Share By Sally.

Conclusion

This Rustic Roasted Vegetable Bake with Cannellini Beans is a celebration of simplicity, flavor, and wholesome ingredients. Whether you’re looking for a nourishing weeknight dinner, a meal prep staple, or a colorful side dish for your next gathering, this recipe delivers. It’s flexible, satisfying, and full of charm—the kind of food that brings people together and keeps them coming back for more.

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