Description
A quick and easy baked dish featuring mixed vegetables and cannellini beans, perfect for weeknight dinners.
Ingredients
Scale
- 1 can cannellini beans, drained and rinsed
- 2 cups mixed vegetables (such as bell peppers, zucchini, and red onions), chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chopped vegetables and cannellini beans.
- Drizzle with olive oil, and sprinkle garlic powder, oregano, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and garnish with fresh parsley if desired. Serve warm.
Notes
Cool the dish to room temperature before storing. Leftovers can be kept in the fridge for 3-4 days or frozen for up to 2 months. To reheat, use the oven or skillet to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg