Mediterranean Rustic Roasted Vegetable Bake with Cannellini Beans
This Mediterranean Rustic Roasted Vegetable Bake with Cannellini Beans is the kind of dish that celebrates simple, wholesome ingredients. Think tender potatoes, colorful bell peppers, and zucchini roasted until caramelized and golden, all tossed with creamy cannellini beans and a drizzle of olive oil scented with Mediterranean herbs.
This dish is a weeknight staple: easy to prep, full of flavor, and wonderfully healthy. You can make it ahead, serve it warm or cold, and it tastes even better the next day.
Total Time: 55–60 minutes
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Servings: 4–6
Ingredients
Vegetables:
3 medium potatoes (Russet or baby potatoes), cut into bite-sized cubes
1 medium zucchini, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
3–4 garlic cloves, minced or sliced
1 cup cherry tomatoes (optional, for sweetness and color)
Legumes:
1 can (15 oz / 400 g) cannellini beans, drained and rinsed
Seasoning and Oil:
3 tbsp extra virgin olive oil
1 ½ tsp dried Italian herbs (oregano, basil, thyme mix)
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the Oven
Heat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the Vegetables
Wash and chop all vegetables into roughly equal pieces to ensure even roasting. Leave the skin on the potatoes for extra texture and nutrients.
Toss with Oil and Seasoning
In a large bowl, combine potatoes, zucchini, peppers, onion, garlic, and tomatoes (if using). Drizzle with olive oil, sprinkle with Italian herbs, salt, and black pepper. Toss well to coat everything evenly.
Roast the Vegetables
Spread the vegetables on the baking sheet in a single layer. Roast for 30–35 minutes, stirring once halfway through, until tender and lightly browned at the edges.
Add the Cannellini Beans
Remove the tray from the oven, add the drained cannellini beans, and gently toss them through the vegetables. Return to the oven for another 10 minutes, just until the beans are heated through and slightly crisped on the edges.
Serve
Transfer to a serving dish. Drizzle with a little more olive oil and a sprinkle of herbs before serving. Serve warm or at room temperature.
Tips
Cut Uniformly: Evenly sized pieces ensure everything roasts at the same rate. Potatoes take longest, so make them slightly smaller than softer vegetables like zucchini or peppers.
Don’t Crowd the Pan: Spread vegetables out so they roast, not steam. If needed, use two trays.
For Crispier Potatoes: Parboil them for 5 minutes before roasting; they’ll crisp beautifully.
Layered Flavor: Roast the garlic with the vegetables, not too early, to prevent burning. You can also add a few unpeeled cloves for a milder, roasted flavor.
Finishing Touch: A squeeze of fresh lemon juice or a sprinkle of feta before serving adds brightness and contrast.
Make It Ahead: Roast everything ahead and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Variations
Mediterranean Herb Upgrade:
Add fresh rosemary or thyme sprigs while roasting for a deeper aroma.
Cheesy Twist:
Crumble feta or add shavings of Parmesan just before serving for richness.
Protein Boost:
Toss in grilled chicken pieces or shrimp to make it a full one-pan dinner.
Lemon & Olive Version:
Add sliced Kalamata olives and drizzle with lemon juice after roasting for a tangy, briny contrast.
Spicy Option:
Sprinkle with chili flakes or smoked paprika before baking for gentle heat.
Tomato-Basil Bake:
Replace the cherry tomatoes with canned diced tomatoes and bake in a casserole dish for a saucier version.
Q&A
Q: Can I use other beans instead of cannellini?
A: Yes. Butter beans, chickpeas, or even navy beans work well. Cannellini beans are creamy and mild, but any firm white bean will do.
Q: Can I make this without an oven?
A: Yes. You can sauté the vegetables in a large skillet over medium heat until tender and slightly browned, then stir in the beans at the end.
Q: What’s the best oil to use?
A: Extra virgin olive oil is ideal—it’s heart-healthy and adds that classic Mediterranean flavor.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. It’s delicious cold in wraps or on top of greens for a quick salad.
Q: Can I make it vegan?
A: It already is! Just skip optional cheese or use a dairy-free version if you add any.
Q: How can I add more protein?
A: Stir in quinoa or top with poached eggs or grilled salmon for a balanced meal.
Nutrition
(per serving, 1 of 6)
Calories: 210
Protein: 7 g
Carbohydrates: 27 g
Fiber: 6 g
Fat: 8 g
Sugar: 5 g
Sodium: 250 mg
Conclusion
This Mediterranean Rustic Roasted Vegetable Bake with Cannellini Beans captures everything wonderful about Mediterranean cooking—colorful produce, heart-healthy olive oil, and simple ingredients that come alive with just a little heat. The roasted vegetables develop natural sweetness, the beans add satisfying creaminess, and the herbs tie it all together.
It’s comforting yet wholesome, easy yet elegant. You can enjoy it warm on a chilly evening or cold as a light lunch. However you serve it, this dish delivers balance, flavor, and nourishment in every bite—a true Mediterranean classic in its simplest form.