Name: Rustic Roasted Vegetable Bake with Cannellini Beans
Ingredients: 2 medium zucchinis, chopped; 1 large red bell pepper, sliced; 1 red onion, cut into wedges; 2 cups cherry tomatoes; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 (15 oz) can cannellini beans, drained and rinsed; Salt and black pepper to taste; Fresh parsley for garnish

Description

A hearty and wholesome one-pan dish featuring roasted seasonal vegetables and creamy cannellini beans, perfect for a comforting weeknight dinner.

Ingredients

Scale

For the Crust:

2 medium zucchinis, chopped
1 large red bell pepper, sliced
1 red onion, cut into wedges
2 cups cherry tomatoes
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 (15 oz) can cannellini beans, drained and rinsed
Salt and black pepper to taste
Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C).
In a large bowl, toss zucchini, bell pepper, onion, cherry tomatoes, and garlic with olive oil, oregano, paprika, salt, and pepper.
Spread vegetables evenly on a baking sheet and roast for 20 minutes.
Remove from oven, stir in cannellini beans, and return to oven for another 10 minutes until vegetables are tender and slightly charred.
Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.