Healthy Summer Veggie Bake with Cannellini Beans
This colorful veggie bake is a simple one-pan meal made with roasted seasonal vegetables, creamy cannellini beans, herbs, and olive oil. Everything cooks together in the oven, creating a naturally sweet, savory, and lightly caramelized dish that works perfectly as a main course or a hearty side.
Ingredients
- 2 medium zucchinis, sliced
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, cut into wedges
- 3 garlic cloves, minced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 cup olive oil
- Salt and black pepper to taste
- Fresh basil for garnish
- Optional: grated Parmesan or vegan cheese
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large bowl, combine zucchini, carrots, bell peppers, onion, and garlic.
- Add cannellini beans and cherry tomatoes, then mix gently.
- Drizzle olive oil over everything and sprinkle oregano, thyme, paprika, salt, and pepper. Toss well to coat evenly.
- Spread mixture in a single layer on the baking tray.
- Roast for 30–35 minutes, stirring halfway through, until vegetables are tender and slightly golden.
- Remove from oven and let it rest for a few minutes.
- Top with fresh basil and optional cheese before serving.
Serving Ideas
- Serve over quinoa, rice, or couscous for a complete meal
- Pair with grilled chicken, fish, or tofu for added protein
- Spoon over toasted bread for a quick open sandwich
- Add a side salad for a light and balanced dinner
Tips for Best Results
- Do not overcrowd the tray to ensure proper roasting
- Cut vegetables into similar sizes for even cooking
- Add chili flakes for a spicy variation
- Use fresh seasonal vegetables for better flavor
- Let it roast until edges are slightly caramelized for best taste
Storage Instructions
- Store in an airtight container in the fridge for up to 3 days
- Reheat in oven at 350°F for best texture
- Microwave in short intervals if needed for quick reheating
- Freeze in portions for up to 2 months
FAQs
How long does it take?
About 40–45 minutes total including prep and roasting time.
Can I use other vegetables?
Yes, mushrooms, eggplant, broccoli, or sweet potatoes work well.
Is it vegan?
Yes, it is fully vegan if cheese is not added.
Can I make it ahead?
Yes, it stores well and is great for meal prep.
How do I prevent sogginess?
Spread vegetables in a single layer and avoid overcrowding the tray.
