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!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash all the vegetables and chop the zucchini, red bell pepper, yellow bell pepper, and red onion into bite-sized pieces.

Step 3

Place the chopped vegetables along with the grape tomatoes and whole garlic cloves (peeled) onto a large baking sheet.

Step 4

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.

Step 5

Spread the vegetables out into a single layer on the baking sheet to ensure even roasting.

Step 6

Roast in the preheated oven for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 7

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Step 8

Add the drained and rinsed white beans to the skillet and cook for 2-3 minutes, stirring occasionally, until warmed through.

Step 9

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.

Step 10

Add the lemon juice to the skillet and stir to combine. Taste and adjust seasoning with additional salt or pepper if needed.

Step 11

Serve warm, garnished with fresh chopped parsley if desired.

Nutrition Facts

Serving size	1638.7 grams (1638.7g)

Amount per serving	% Daily Value*
Calories	1063

Total Fat 44.80g	57%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 0.30g
Cholesterol 0mg	0%
Sodium 6156mg	268%
Total Carbohydrate 140.80g	51%
Dietary Fiber 34.60g	124%
Total Sugars 42.50g
Protein 35.20g	70%

Vitamin D 0IU	0%
Calcium 463mg	36%
Iron 16mg	88%
Potassium 3606mg	77%

*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.

Source of Calories

Fat: 36.4%

Protein: 12.7%

Carbs: 50.9%