The Vegan Rustic Roasted Vegetable Bake with Cannellini Beans is a tasty meal and has 360 kcal per serving. This recipe takes one hour to prepare. Serve it at lunches, events, feasts, holidays, festivals, dinners, get-togethers, or functions. It contains zucchini, bell peppers, carrots, cherry tomatoes, red onion, garlic, cannellini beans, olive oil, black pepper, dried oregano, smoked paprika, dried thyme, salt, lemon juice, and parsley. We may pair this dish with lemon rice, vegan wraps, garlic bread, quinoa pilaf, Greek-style salad, warm pita bread, lentil soup, vegetable broth soup, or green leaf salad. You may keep this Vegan Rustic Roasted Vegetable Bake with Cannellini Beans in the refrigerator for four days.
STATS:
- Total time: 1 hour
- Serving size: 1 bowl
- Servings: 4
- Cuisine: Mediterranean
- Cooking time: 40 minutes
- Course: Main
- Diet: Vegan
- Serving: Hot
- Calories: 360 kcal
- Preparation time: 20 minutes
EQUIPMENT:
- Large baking tray
- Mixing bowl
- Knife
- Cutting board
- Measuring spoons
- Oven
INGREDIENTS:
- Two cups chopped zucchini
- 1 tsp salt
- Three tbsp olive oil
- 1 tsp dried oregano
- 1½ cups sliced carrots
- Two cups chopped bell peppers
- 1 tsp dried thyme
- 1½ cups cherry tomatoes
- One large sliced red onion
- 3 minced garlic cloves
- One can drain cannellini beans
- 2 tbsp fresh parsley
- 1 tsp smoked paprika
- Half tsp black pepper
- 1 tbsp lemon juice
INGREDIENT NOTES:
ZUCCHINI:
- This is the ingredient that gets soft and juicy after roasting. It absorbs olive oil and herbs very well in the recipe. Zucchini keeps the bake light. You may use eggplant, mushrooms, or green beans as an alternative.
BELL PEPPERS:
- They give natural sweetness and a slight smoky taste after roasting. Bell peppers make the dish look better. You may use green bell peppers as another choice.
CARROTS:
- Carrots hold their shape well while roasting and give a natural sweet taste. They maintain the savory herbs with a mild earthy taste. Sweet potatoes is a great alternative as well.
CHERRY TOMATOES:
- They give acidity and freshness to maintain the roasted vegetables. You may use grape tomatoes as a substitute.
CANNELLINI BEANS:
- They make the dish hearty and high in protein. Beans absorb herbs and olive oil very well to make every bite filling. You may use kidney beans, chickpeas, or black beans as an alternative.
LEMON JUICE:
- Lemon juice maintains the roasted taste and makes the vegetables taste fresher. Use white wine vinegar as another idea.
INSTRUCTIONS:
- First, warm the oven to 200°C and cut all vegetables into equal sizes.
- Include vegetables, black pepper, olive oil, garlic, herbs, salt, and beans in the bowl.
- Mix the ingredients well and spread everything evenly on the tray.
- Now, roast the vegetables for forty minutes.
- Remove the tray from the oven and include lemon juice.
- Gently mix and sprinkle parsley on top.
SERVING SUGGESTIONS:
BREAD & WRAPS:
- Garlic Bread
- Warm Pita Bread
- Whole Wheat Flatbread
- Vegan Wraps
RICE & GRAINS:
- Lemon Rice
- Quinoa Pilaf
- Brown Rice Bowl
- Couscous Salad
FRESH SIDES:
- Greek-Style Salad
- Cucumber Vegan Yogurt Dip
- Green Leaf Salad
- Avocado Salad
SOUPS:
- Lentil Soup
- Tomato Basil Soup
- Vegetable Broth Soup
- Creamy Pumpkin Soup
TIPS:
- Cut the vegetables equally, so they roast at the same speed.
- Avoid overcrowding the tray to steam the vegetables well.
- Include lemon juice after baking for a fresh taste.
- Use fresh herbs at the end to get the best aroma.
STORAGE INFORMATION:
FRIDGE:
- Store the recipe in the vessel for 4 days.
FREEZER:
- You may freeze the dish in portions for 60 days.
FAQs:
How can I make this recipe oil-free?
- You may roast the vegetables using baking paper.
Are canned vegetables good to include?
- Yes, but fresh vegetables give better results.
Is this recipe good to prepare for meal prep?
- Yes, it stores well for later use.
How can I include protein in the recipe?
- Add tofu or tempeh as per your preference.
NUTRITIONAL INFORMATION:
Calories: 360 kcal
Net carbs: 33 g
Total carbs: 45 grams
Fiber: 12 g
Protein: 14 grams
Iron: 4 mg
Calcium: 120 milligrams
Vitamin A: 2500 IU
Sodium: 450 milligrams
Potassium: 900 mg
