Name: Rustic Roasted Vegetable Bake with Cannellini Beans
Ingredients: 2 cups cannellini beans, drained and rinsed; 2 zucchini, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, sliced; 2 cloves of garlic, minced; 3 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Description

A hearty and satisfying vegetable bake that’s perfect for a comforting meal.

Ingredients

Scale

For the Crust:

2 cups cannellini beans, drained and rinsed
2 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
2 cloves of garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

1. Prepare the Crust:

Preheat the oven to 400°F (200°C).
In a large bowl, combine the zucchini, red and yellow bell peppers, red onion, and minced garlic.
Drizzle the vegetables with olive oil, sprinkle with oregano, salt, and pepper, and toss to coat evenly.
Spread the vegetable mixture onto a baking sheet lined with parchment paper.
Roast in the preheated oven for 25 minutes, stirring halfway through.
Remove from oven and add the cannellini beans to the roasted vegetables. Mix well.
Return the baking sheet to the oven and roast for an additional 5 minutes.

Notes

You can customize the seasonings to taste.