Description
A hearty dish featuring roasted vegetables and cannellini beans.
Ingredients
Scale
- 2 cups bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes
- 1 cup red onion, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine bell peppers, zucchini, cherry tomatoes, red onion, and cannellini beans.
- Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
- Toss until vegetables are coated.
- Spread the mixture on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through.
- Serve warm as a main or side dish.
Notes
- Feel free to use seasonal vegetables.
- This dish can be made ahead and reheated.
- Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Rustic Roasted Vegetable Bake, Cannellini Beans, Roasted Vegetables, Healthy Recipe