Rustic Roasted Vegetable Bake with Cannellini Beans
When you crave a meal that fills your belly and comforts your spirit, this Rustic Roasted Vegetable Bake with Cannellini Beans delivers. You get nourishment without sacrificing taste, convenience without losing complexity. It’s a one-dish dinner that adapts to your lifestyle and brings joy to your plate. Whether you’re cooking for your family, your future self, or just your appetite tonight, this recipe is a celebration of what wholesome eating is all about.
Equipment
- Soup Pot / Dutch Oven optional
- Lodge Oval Brasier/Casserole optional
Ingredients
For the Vegetable Bake:
- 1 medium yellow onion sliced into wedges
- 1 red bell pepper diced
- 2 lbs Russet potatoes unpeeled and cut into wedges
- 2 tablespoons minced garlic
- 1 medium zucchini cut into thick rounds
- 1 can 14.5 oz petite diced tomatoes
- 2 –4 tablespoons vegetable broth
- ¼ teaspoon baking soda
For the Spice/Herb Mix:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dried minced onions
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon dried ground rosemary
- 1 teaspoon dried crushed thyme leaves
- 2 bay leaves
- 1 teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Other Ingredients:
- 1 can 15.5 oz cannellini beans, drained and rinsed
Optional Toppings:
- Nutritional yeast or vegan Parmesan cheese
- Freshly chopped parsley
- Dried red pepper flakes
Instructions
- Preheat Oven: Heat your oven to 400°F (200°C).
- Prepare the Spice/Herb Mix: In a small bowl, combine all the spice and herb ingredients. Set aside.
- Assemble the Bake: In a deep, ceramic or enamel-lined Dutch oven or roasting pan, combine the onions, red bell pepper, potatoes, zucchini, garlic, petite diced tomatoes, vegetable broth, and baking soda. Sprinkle the spice/herb mix over the top, ensuring everything is evenly coated. Season with additional salt and pepper to taste.
- Roast: Cover the pan with a tight-fitting lid and place it in the preheated oven. Roast for 40 minutes.
- Add the Beans: After 40 minutes, remove the dish from the oven. Gently mix in the cannellini beans. Cover and return to the oven for another 5-20 minutes, depending on the size of the potatoes, until they are tender.
- Rest and Serve: Once the bake is done, remove it from the oven and take off the lid. Let it cool for about 10 minutes, allowing the flavors to meld and the steam to escape. Discard the bay leaves.
- Garnish: Serve individual portions sprinkled with nutritional yeast or vegan Parmesan cheese and freshly chopped parsley. Add a pinch of dried red pepper flakes for some extra heat if desired.
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