Description
A hearty and wholesome medley of seasonal vegetables and creamy cannellini beans, roasted to perfection with aromatic herbs and a touch of olive oil.
Ingredients
Scale
For the Crust:
- 2 cups diced butternut squash
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine butternut squash, bell pepper, zucchini, red onion, cherry tomatoes, and cannellini beans.
- Drizzle with olive oil and sprinkle with oregano, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
- Spread the vegetable and bean mixture in a single layer on a large baking sheet.
- Roast for 25-30 minutes, or until vegetables are tender and lightly browned, stirring halfway through.
- If using, sprinkle with Parmesan cheese and return to oven for 2-3 minutes until melted.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.