Here’s a cozy, rustic Tuscan White Bean & Roasted Vegetable Bake—hearty, healthy, and packed with Mediterranean flavor:
🍅🥘 Tuscan White Bean & Roasted Vegetable Bake
🧾 Ingredients
For the roasted vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 eggplant, cubed
- 1 small red onion, sliced
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
For the bean base:
- 2 cans (400g each) white beans (like cannellini), drained and rinsed
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried thyme
- ½ tsp chili flakes (optional)
- Salt and pepper to taste
For topping:
- ½–1 cup shredded mozzarella or grated Parmesan
- ¼ cup breadcrumbs (optional, for crunch)
- Fresh basil or parsley for garnish
👩🍳 Instructions
- Roast the vegetables:
Preheat oven to 200°C (400°F).
Toss zucchini, bell pepper, eggplant, onion, and tomatoes with olive oil, oregano, salt, and pepper.
Spread on a baking tray and roast for 20–25 minutes until tender and slightly caramelized. - Prepare the bean base:
In a large bowl (or skillet), mix white beans, garlic, crushed tomatoes, tomato paste, thyme, chili flakes, salt, and pepper. - Combine:
Add roasted vegetables to the bean mixture and stir gently. - Assemble:
Transfer everything to a baking dish.
Sprinkle cheese and breadcrumbs on top. - Bake:
Bake at 190°C (375°F) for 20 minutes until bubbly and golden on top. - Serve:
Garnish with fresh basil or parsley before serving.
💡 Tips & Variations
- Add spinach or kale for extra greens.
- Use feta instead of mozzarella for a tangy twist.
- Make it vegan by skipping cheese or using plant-based cheese.
- Add cooked sausage or chicken for extra protein.
🍽️ Serving Ideas
- Serve with crusty bread or garlic toast
- Pair with a light green salad
- Works as a main dish or hearty side
If you want, I can give you a one-pan version, a slow cooker version, or a high-protein meal prep version 👍