Description
A comforting and nutritious bake featuring seasonal roasted vegetables and creamy cannellini beans, perfect for any occasion.
Ingredients
Scale
- 1 can cannellini beans, drained and rinsed
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, and cherry tomatoes)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the mixed vegetables, onion, garlic, olive oil, thyme, salt, and pepper. Toss until thoroughly coated.
- Spread the vegetable mixture onto a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes until the vegetables are tender and lightly browned.
- In the last 5 minutes of roasting, add the cannellini beans to the baking sheet and return to the oven.
- Remove from the oven and let it cool slightly before serving.
- Serve warm, garnished with fresh basil if desired.
Notes
Roast the vegetables a day in advance for best blending of flavors. Consider using feta cheese or balsamic glaze for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg