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