Mediterranean Roasted Vegetable & Cannellini Bean Bake
🛒 Ingredients:
2 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 medium eggplant (cut into 1-inch cubes)
1 zucchini (sliced)
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 can (400 g) cannellini beans (drained & rinsed)
1 can (400 g) diced tomatoes (or crushed tomatoes)
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon paprika
Salt and black pepper to taste
¼ cup fresh parsley or basil (chopped)
Optional: ½ cup crumbled feta cheese
👩🍳 Instructions:
- Preheat oven:
Set to 200°C (400°F)
Lightly grease a baking dish - Sauté aromatics:
Heat 1 tablespoon olive oil in a pan
Add onion and cook until soft
Add garlic and cook for 30 seconds - Roast vegetables:
In a large bowl, toss eggplant, zucchini, and bell peppers with remaining olive oil, salt, pepper, paprika, oregano, and thyme
Spread on a baking tray
Roast for 20–25 minutes until tender and slightly caramelized - Combine:
In a baking dish, mix:
Roasted vegetables
Sautéed onion & garlic
Cannellini beans
Diced tomatoes - Bake:
Bake for 20 minutes until everything is heated through and slightly bubbly - Finish:
Sprinkle with fresh herbs and feta cheese (if using)
🍽️ Serving Ideas:
Serve with crusty bread 🍞
Over rice, couscous, or pasta
As a side to grilled chicken or fish
💡 Tips:
Add olives or sun-dried tomatoes for extra Mediterranean flavor
Sprinkle Parmesan for a richer taste 🧀
A squeeze of lemon before serving brightens everything 🍋