Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 cups baby potatoes, halved
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 (15 oz) can cannellini beans, rinsed and drained
- 2 tbsp grated Parmesan (optional)
- Fresh rosemary or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss zucchini, potatoes, carrots, peppers, onion, cherry tomatoes, sun-dried tomatoes, and olives with olive oil, garlic, oregano, thyme, red pepper flakes, salt, and pepper.
- Spread mixture in a large baking dish.
- Roast for 25–30 minutes until vegetables are tender and lightly golden.
- Stir in cannellini beans and sprinkle with Parmesan if using.
- Roast for another 10 minutes.
- Garnish with fresh herbs and serve warm.
Notes
- Use Great Northern or navy beans if needed.
- For vegan version, skip Parmesan or use nutritional yeast.
- Do not overcrowd pan to ensure proper roasting.
- Pairs well with crusty bread or salad.
- Stores well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegetarian