This roasted vegetable and white bean bake is my go-to when I want a hearty, veggie-packed dinner that’s hands-off but still feels special. Roasting concentrates flavor, the beans make it satisfying, and a quick lemon-herb finish pulls everything together.
Why you’ll love this bake
- Big flavor with minimal effort: the oven does most of the work.
- Balanced and filling: fiber-rich vegetables plus creamy white beans.
- Flexible: swap in whatever seasonal vegetables you have.
- Meal-prep friendly: leftovers reheat well for lunches.
Ingredients
- 2 cups broccoli florets
- 1 medium zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 small red onion, cut into wedges
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 tbsp olive oil, divided
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp smoked paprika (optional but great)
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan (or vegetarian alternative), optional
- 1/3 cup chopped parsley or basil
- Zest and juice of 1 lemon
How to make roasted vegetable and white bean bake
These steps keep the vegetables caramelized (not soggy) and make sure the beans stay creamy.
- Preheat oven to 425°F. Lightly oil a 9×13-inch baking dish or line a rimmed sheet pan with parchment.
- Add broccoli, zucchini, bell pepper, red onion, and cherry tomatoes to the pan. Toss with 3 tbsp olive oil, salt, pepper, oregano, smoked paprika, and red pepper flakes.
- Roast for 20 minutes, stirring once halfway through, until the vegetables start to brown at the edges.
- Remove from oven. Add the drained beans and minced garlic, then drizzle with the remaining 1 tbsp olive oil. Toss gently to combine.
- Return to the oven and roast 10–12 minutes, until everything is hot and the tomatoes are blistered.
- If using Parmesan, sprinkle it over the top and bake 2 more minutes to melt.
- Finish with lemon zest, lemon juice, and herbs. Taste and add more salt or pepper if needed.
Best vegetable swaps
You can keep the method the same and swap what’s in season. Aim for similar-sized pieces so everything roasts evenly.
- Cauliflower instead of broccoli
- Sweet potato cubes (par-roast 10 minutes before adding softer veggies)
- Brussels sprouts (halve them for faster browning)
- Mushrooms (add with the beans so they don’t overcook)
- Spinach or baby kale (stir in at the end to wilt)
Serving ideas
- Serve as-is with extra lemon and herbs.
- Spoon over cooked quinoa, farro, or brown rice.
- Pair with crusty bread to soak up the juices.
- Add a fried or poached egg on top for extra protein.
Make-ahead, storage, and reheating
- Make-ahead: Chop vegetables up to 2 days ahead and store refrigerated. Drain/rinse beans and store separately.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 375°F oven for 10–15 minutes (best for texture) or microwave in 60-second bursts.
- Freezing: Not ideal (zucchini and tomatoes soften), but it’s still workable for up to 2 months.
Roasted Vegetable and White Bean Bake (Recipe)
- Prep time: 15 minutes
- Cook time: 32–35 minutes
- Total time: about 50 minutes
- Servings: 4–6
Directions
- Preheat oven to 425°F. Lightly oil a 9×13-inch baking dish or line a rimmed sheet pan.
- Toss broccoli, zucchini, bell pepper, red onion, and cherry tomatoes with 3 tbsp olive oil, salt, pepper, oregano, smoked paprika, and red pepper flakes.
- Roast 20 minutes, stirring once.
- Stir in cannellini beans and garlic; drizzle with remaining 1 tbsp olive oil.
- Roast 10–12 minutes more, until hot and lightly caramelized.
- Optional: sprinkle with Parmesan and bake 2 minutes.
- Finish with lemon zest, lemon juice, and herbs. Serve warm.
