A Cozy Mediterranean Classic Bursting with Flavor
There’s something irresistibly comforting about a tray of caramelized vegetables fresh from the oven. That golden top layer, the tender bits of zucchini and sweet peppers, and the creamy cannellini beans tucked among it all—it’s hearty, healthy, and deeply satisfying. This Rustic Roasted Vegetable Bake with Cannellini Beans isn’t just a side dish—it’s a weeknight hero, a Sunday meal prep gem, and the kind of recipe you’ll want to bookmark for chilly nights or vibrant summer dinners alike.
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The Story & Intro
A Simple Dish with Deep Roots
This rustic roasted vegetable bake with cannellini beans takes me right back to my grandmother’s sun-soaked kitchen, where humble ingredients sang louder than any fancy sauce. Back then, it wasn’t about what you didn’t have—it was about how you made what you did have absolutely delicious.
As kids, we’d gather mismatched vegetables from her garden—zucchini with tiny scratches on the skin, sun-warmed tomatoes bursting at the seams, the occasional sprig of rosemary. She’d chop everything up, toss it in oil and herbs, and bake it until it looked like stained glass.
I’ve modernized it just a little by adding creamy cannellini beans for protein and Parmesan for extra umami. But it still channels all that same rustic charm.
Why This Vegetable Bake Is So Special
This isn’t your average sheet pan bake. It’s a vegetable-forward dish that eats like a main course, thanks to the fiber-rich beans and deep Mediterranean flavors. Ingredients like sun-dried tomatoes, Kalamata olives, and fresh garlic offer layers of intensity. Every bite is slightly different—and that’s what makes it magical.
If you’re already a fan of wholesome bean recipes, you might also love Marry Me Chickpeas—it’s another one of my protein-packed, flavor-loaded favorites. And for an extra pop of color on your table, pair this bake with a refreshing Mediterranean Chickpea Salad.
Ingredients & Preparation
What You’ll Need (And How to Make Substitutions)
Let’s break it down: this dish is flexible, forgiving, and fuss-free. Here’s a quick look at the essentials.
| Ingredient | Amount |
|---|---|
| Zucchinis | 2 medium, sliced |
| Baby Potatoes | 2 cups, halved |
| Carrots | 2, peeled and sliced |
| Bell Peppers | 1 red + 1 yellow, chopped |
| Red Onion | 1 small, chopped |
| Cherry Tomatoes | 1 cup, halved |
| Sun-Dried Tomatoes | ½ cup, chopped |
| Kalamata Olives | ½ cup, halved |
| Garlic | 2 cloves, minced |
| Olive Oil | 2 tablespoons |
| Dried Oregano | 1 teaspoon |
| Dried Thyme | ½ teaspoon |
| Crushed Red Pepper | ¼ teaspoon (optional) |
| Salt & Pepper | To taste |
| Cannellini Beans | 1 can (15 oz), drained |
| Parmesan Cheese | 2 tablespoons (optional) |
| Fresh Rosemary/Thyme | For garnish |
You’ll love how this mix of vegetables roasts up golden and slightly crispy. If zucchini is in season, don’t miss out on this Baked Zucchini and Cheese recipe—it’s another rustic winner.
Tools You’ll Want on Hand
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Large mixing bowl
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Sharp chef’s knife
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Baking dish (13×9-inch works well)
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Wooden spoon or spatula
Need to swap ingredients? No problem. You can use cannellini beans or any mild white beans—Great Northern or navy beans work beautifully. If you’re fresh out of sun-dried tomatoes, roasted red peppers are a great backup. That’s the beauty of rustic recipes: they bend to your pantry.
You might also try a more root-vegetable-forward twist using the techniques from Garlic Herb Roasted Potatoes, Carrots, and Zucchini.
Cooking Instructions & Tips
Let’s Roast It Together (Step-by-Step)
Preheat your oven to 400°F (200°C)—that high heat will caramelize everything perfectly.
Step 1: Chop and Toss
Place all your prepped veggies—zucchini, potatoes, carrots, peppers, onion, cherry tomatoes, sun-dried tomatoes, and olives—into a large bowl. Drizzle with olive oil and add your garlic, oregano, thyme, red pepper flakes (if using), plus salt and pepper. Toss to coat everything evenly.
Step 2: Roast Round One
Spread your vegetable mixture into a greased baking dish. Roast uncovered for 25–30 minutes until everything is tender and slightly browned.
Step 3: Add the Beans
Remove from the oven, gently stir in the cannellini beans, and sprinkle Parmesan on top if you’re using it.
Step 4: Roast Again
Place the dish back in the oven for 10 more minutes—this crisps the cheese (if used) and warms the beans.
Finish with a sprinkle of fresh rosemary or thyme sprigs. Serve hot!
Tips & Tricks for Roasting Perfection
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Don’t overcrowd the pan—roasted vegetables need space to crisp.
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Taste the olives before using; some brands are much saltier.
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For deeper flavor, add a drizzle of balsamic vinegar before serving.
Feeling inspired? You might also enjoy the bold flavors in these Roasted Veggie Chickpea Bowls, which use similar layering techniques. And if you love crispy textures, try Crispy Roasted Chickpeas as a crunchy topper.
Serving, Storing & Pairing
What to Serve with It
This dish shines as a main course, but it also pairs beautifully with:
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Crusty sourdough or focaccia
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A simple arugula salad with lemon vinaigrette
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Soft goat cheese or ricotta on the side
It also plays well with other Mediterranean-style mains, like this cozy Mediterranean Chicken Zucchini Bake or the refreshing Mediterranean White Beans and Greens.
Storage & Reheating Tips
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze in portions (without cheese) for up to 2 months.
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Reheat: Warm in a 350°F oven for 10–15 minutes, or microwave individual servings for 1–2 minutes.
This dish actually tastes even better the next day—those Mediterranean flavors mingle beautifully overnight.
FAQs
Can I use other beans?
Yes! Great Northern or navy beans are wonderful alternatives to cannellini.
Is this recipe vegan?
Yes—just skip the Parmesan cheese or use a plant-based version.
Can I prep this ahead?
Absolutely. Chop and toss everything in advance and refrigerate. Just roast when you’re ready to eat.
What other vegetables work well here?
Butternut squash, eggplant, and sweet potatoes all roast beautifully with these flavors.
How can I make it spicy?
Add extra crushed red pepper or even a splash of harissa for heat.
Conclusion
This Rustic Roasted Vegetable Bake with Cannellini Beans is a dish that invites you to slow down and savor—each bite a mix of earthy veggies, creamy beans, and briny Mediterranean accents. Whether you’re serving it as a vegetarian centerpiece or as a flavorful side, it’s sure to become a kitchen regular.
If you loved this, you’ll definitely want to try the Garlic Herb Roasted Veggies or the ever-popular Baked Zucchini and Cheese for another easy Mediterranean fix.
Loved this recipe? Please rate it, drop a comment, and pin it on Pinterest. It helps more veggie-lovers like you find it!
Print
Rustic Roasted Vegetable Bake with Cannellini Beans
- Total Time: 55
- Yield: 4 servings
- Diet: Vegetarian
Description
A hearty Mediterranean bake filled with roasted zucchini, baby potatoes, bell peppers, sun-dried tomatoes, and creamy cannellini beans. This rustic one-pan dish is flavorful, filling, and perfect as a vegetarian main or vibrant side.
Ingredients
• 2 medium zucchinis, sliced into rounds
• 2 cups baby potatoes, halved
• 2 carrots, peeled and sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• 1 (15 oz) can cannellini beans, rinsed and drained
• 2 tablespoons grated Parmesan (optional)
• Fresh rosemary or thyme sprigs for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, toss zucchini, potatoes, carrots, peppers, onion, cherry tomatoes, sun-dried tomatoes, and olives with olive oil, garlic, oregano, thyme, red pepper flakes, salt, and pepper.
3. Transfer the mixture to a large baking dish and spread evenly.
4. Roast uncovered for 25–30 minutes, or until vegetables are tender and golden.
5. Remove from the oven, stir in the cannellini beans, and sprinkle with Parmesan if using.
6. Roast for an additional 10 minutes.
7. Garnish with fresh rosemary or thyme before serving.
Notes
– Use Great Northern or navy beans if cannellini are unavailable.
– Swap Parmesan with nutritional yeast for a vegan version.
– Roast in two pans if ingredients overlap—space ensures crispness.
– Pairs well with crusty bread or a light arugula salad.
– Store in the fridge for up to 4 days. Reheat in oven or microwave.
- Prep Time: 15
- Cook Time: 40
- Method: Oven
- Cuisine: Mediterranean