Description
A colorful medley of roasted vegetables with cannellini beans, enhanced by fresh herbs and a high roasting temperature for perfect caramelization.
Ingredients
Scale
- 4 medium Potatoes, chopped
- 2 medium Zucchini, chopped
- 2 Bell Peppers, chopped
- 1 cup Cherry Tomatoes, halved
- 1 can (15 oz) Cannellini Beans, drained and rinsed
- 3 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tsp fresh Herbs (thyme, rosemary)
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the potatoes, zucchini, bell peppers, and cherry tomatoes into bite-sized pieces.
- Combine the chopped vegetables and cannellini beans in a large bowl.
- Drizzle with olive oil, and season with salt, pepper, and herbs.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- Serve warm as a hearty meal or side dish.
Notes
Use just enough oil to coat the vegetables lightly to ensure they roast properly. Avoid crowding the pan to prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg