Description
A hearty and wholesome vegetarian bake featuring tender roasted vegetables and creamy cannellini beans, perfect for a comforting family meal.
Ingredients
- 2 medium zucchini, chopped
- 1 large red bell pepper, sliced
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the zucchini, bell pepper, onion, cherry tomatoes, and garlic with olive oil, oregano, paprika, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. Transfer the roasted vegetables to a baking dish, stir in the cannellini beans, and sprinkle with Parmesan cheese.
5. Bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh parsley before serving.
Notes
This dish pairs beautifully with crusty bread or a side salad.
To make it vegan, substitute the Parmesan with a plant-based cheese or nutritional yeast.
Use seasonal vegetables like eggplant or squash for variety and flavor twists.
Nutrition
- Serving Size: 1 portion