Baked Vegetables with White Beans
Elevate your weeknight dinner game with this hearty and wholesome Baked Vegetables with White Beans recipe! Brimming with vibrant zucchini, bell peppers, grape tomatoes, and red onion, this dish is roasted to perfection with a fragrant blend of dried thyme and oregano. Tossed with tender white beans, wilted baby spinach, and a splash of zesty lemon juice, it’s a satisfying plant-based meal that’s as nourishing as it is flavorful. Ready in under an hour, this one-pan wonder is not only easy to prepare but also packed with fiber, protein, and a rainbow of nutrients. Perfect as a standalone dish or a savory side, it’s garnished with fresh parsley for an extra touch of brightness. Healthy, delicious, and incredibly versatile, this baked vegetable medley will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 250 grams grape tomatoes
- 4 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 grams canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 100 grams baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash all the vegetables and chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.
Place the chopped vegetables along with the grape tomatoes and whole garlic cloves (peeled) onto a large baking sheet.
Drizzle the vegetables with 2 tablespoons of the olive oil and sprinkle with dried thyme, dried oregano, salt, and black pepper. Toss to coat evenly.
Spread the vegetables out into a single layer on the baking sheet to ensure even roasting.
Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the drained and rinsed white beans to the skillet and cook for 2-3 minutes, stirring occasionally, until warmed through.
Once the vegetables are roasted, transfer them to the skillet with the white beans. Add the baby spinach and cook for 2-3 minutes until the spinach is wilted.
Add the lemon juice to the skillet and stir to combine. Taste and adjust seasoning with additional salt or pepper if needed.
Serve warm, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.9 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
