Mediterranean Rustic Roasted Vegetable & Cannellini Bean Bake
Mediterranean Rustic Roasted Vegetable & Cannellini Bean Bake is a hearty, comforting dish that combines tender roasted vegetables with creamy cannellini beans in a rich, herb-infused tomato sauce. Inspired by Mediterranean flavors, this dish features olive oil, garlic, fresh herbs, and a touch of lemon to create depth and brightness. It’s perfect as a vegetarian main course, a side dish, or a make-ahead meal for busy weeknights. The combination of roasted vegetables and protein-rich beans ensures a satisfying, nutrient-packed dish that feels wholesome and indulgent at the same time.
Prep time: 20 minutes
Roasting and cooking time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 4–6
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 medium eggplant, cut into 1-inch cubes
2 medium zucchini, sliced into 1/2-inch rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 can (15 oz) cannellini beans, drained and rinsed
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup tomato paste
1/2 cup vegetable broth or water
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley or basil for garnish
Optional: 1/4 cup grated Parmesan or Pecorino cheese
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, toss the eggplant, zucchini, bell peppers, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20–25 minutes until slightly caramelized and tender.
Meanwhile, heat the remaining olive oil in a skillet over medium heat and sauté the onion until translucent, about 3–4 minutes.
Add the garlic, smoked paprika, oregano, and thyme, and cook for another minute until fragrant.
Stir in the tomato paste and vegetable broth, letting it simmer gently for 3–4 minutes to create a rich sauce.
Add the roasted vegetables and cannellini beans to the sauce, stirring gently to combine.
Transfer the mixture to the prepared baking dish and roast for an additional 15 minutes, allowing the flavors to meld.
Remove from the oven and drizzle with lemon juice for a bright finish.
Garnish with fresh parsley or basil and sprinkle with optional cheese before serving warm.
Tips
Use firm, ripe vegetables to ensure the best texture and flavor.
Cut vegetables evenly for uniform roasting.
Roast vegetables separately from the tomato sauce for better caramelization.
Drain and rinse canned beans to reduce excess sodium.
Adjust herbs and spices to suit your taste; fresh herbs can be added at the end for brightness.
For a richer dish, drizzle a little extra olive oil over the top before the final roasting.
Make a double batch and freeze leftovers for an easy ready-to-eat meal.
Use a wide, shallow baking dish for even cooking.
Stir gently when combining beans and vegetables to avoid mashing the beans.
Serve warm with crusty bread or over cooked grains for a complete meal.
Variations
Add roasted sweet potatoes or butternut squash for natural sweetness.
Substitute chickpeas for cannellini beans for a nuttier flavor.
Include a handful of spinach or kale at the end for added greens.
Toss in kalamata olives for a briny Mediterranean twist.
Use fire-roasted tomatoes instead of fresh cherry tomatoes for extra depth.
Sprinkle with pine nuts before baking for crunch.
Mix in a teaspoon of smoked chili flakes for subtle heat.
Replace oregano and thyme with rosemary and sage for a woodsy aroma.
Add a splash of balsamic vinegar before serving for tangy complexity.
Serve with a dollop of Greek yogurt for creaminess and tang.
Q & A
Can I make this dish ahead of time?
Yes, it tastes even better after a few hours or overnight in the fridge.
Can I use frozen vegetables?
Yes, thaw and pat dry first to avoid excess moisture.
Is this dish vegan?
Yes, omit the cheese or use a plant-based alternative.
Can I substitute other beans?
Yes, kidney beans or chickpeas work well.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 4 days.
Can I prepare this in a slow cooker?
Yes, roast the vegetables first and combine with sauce in a slow cooker on low for 2 hours.
Can I add meat?
Yes, cooked chicken, sausage, or ground lamb can be mixed in.
How can I make it spicier?
Add a pinch of red pepper flakes or cayenne to the sauce.
Can I use fresh herbs instead of dried?
Yes, add fresh herbs at the end of cooking to preserve flavor.
Can I serve this cold?
Yes, it can be served at room temperature as a Mediterranean-style salad.
Nutrition
(Per Serving, Approximate)
Calories: 250
Protein: 10g
Carbohydrates: 28g
Fat: 12g
Fiber: 8g
Sugar: 8g
Sodium: 420mg
Conclusion
Mediterranean Rustic Roasted Vegetable & Cannellini Bean Bake is a vibrant, wholesome dish that brings together roasted vegetables, creamy beans, and bright Mediterranean flavors. Its combination of tender, caramelized vegetables and protein-rich beans makes it satisfying yet light, perfect for both weeknight dinners and entertaining guests. With simple pantry ingredients, fresh herbs, and a hint of lemon, this bake captures the essence of Mediterranean cuisine in a cozy, comforting dish. Versatile and easy to prepare, it can be enjoyed as a main, a side, or incorporated into meal prep, proving that rustic, home-cooked flavors never go out of style.