When I want something warm, nourishing, and absolutely comforting, I turn to this Rustic Roasted Vegetable Bake with Cannellini Beans. It’s a vibrant, one-pan dish packed with hearty vegetables, tender beans, and a homemade herb blend that makes every bite feel like a cozy hug. With no dairy, no meat, and minimal prep, it’s a dish that doesn’t just feed the body—it feeds the soul.
Why You’ll Love This Recipe
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Fully plant-based: This dish is naturally vegan and gluten-free, making it a great option for any dietary need.
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Incredibly hearty: The mix of beans and potatoes makes it filling enough to serve as a main course.
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Simple cleanup: Everything goes into one pot or pan, which I love for easy weeknights.
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Flavorful and flexible: The herb mix and roasted vegetables bring serious depth without the need for meat or dairy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 medium yellow onion, sliced into wedges
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1 red bell pepper, diced
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2 lbs russet potatoes, unpeeled and cut into wedges
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2 tablespoons minced garlic
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1 medium zucchini, sliced into thick rounds
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1 can (14.5 oz) petite diced tomatoes (do not drain)
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2–4 tablespoons vegetable broth
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¼ teaspoon baking soda
For the Herb Mix
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 tablespoons dried minced onions
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1 ½ teaspoons dried oregano
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1 teaspoon dried basil
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¼ teaspoon ground rosemary
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1 teaspoon dried crushed thyme
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2 bay leaves
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1 teaspoon sea salt
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¼ teaspoon black pepper
Additional
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1 can (15.5 oz) cannellini beans, drained and rinsed
Optional Toppings
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Nutritional yeast or vegan Parmesan
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Fresh parsley, chopped
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Red pepper flakes
Directions
Step 1: Preheat the Oven
I start by preheating my oven to 400°F (200°C). This high temp allows the veggies to roast perfectly and develop those caramelized edges I love.
Step 2: Make the Herb Blend
In a small bowl, I combine all the spices and herbs to create a flavorful blend that coats the vegetables evenly.
Step 3: Assemble the Bake
In a Dutch oven or roasting pan, I layer the onions, red pepper, potatoes, zucchini, garlic, and the can of diced tomatoes with all the juice. I then drizzle in a bit of broth and add the baking soda to mellow out the tomato acidity. The entire spice mix gets sprinkled over the top, and I give it all a good toss to coat.
Step 4: Roast
Covered with a lid or foil, I place the dish in the oven and roast for 40 minutes.
Step 5: Add the Beans
After 40 minutes, I stir in the cannellini beans and return the dish to the oven, covered, for 5–20 more minutes depending on how tender the potatoes are.
Step 6: Rest and Garnish
Once everything is roasted and bubbling, I remove the lid and let it rest for 10 minutes. I toss out the bay leaves, then garnish with parsley, nutritional yeast, or red pepper flakes as I like.
Servings and Timing
This recipe makes 4 to 6 servings and takes about 1 hour and 5 minutes from start to finish, making it great for both weeknight dinners and weekend meal prep.
Variations
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Switch up the veggies: I like using sweet potatoes, eggplant, or cauliflower depending on what I have.
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Use different beans: Chickpeas or black beans work beautifully here too.
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Try smoky flavors: Adding a dash of smoked paprika to the herb blend gives this dish a deep, earthy aroma.
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Boost the greens: I stir in chopped spinach or kale after baking for extra color and nutrients.
Storage/Reheating
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Fridge: I store leftovers in airtight containers for up to 4 days.
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Freezer: It freezes well for up to 3 months—great for batch cooking.
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Reheating: I reheat in the oven at 350°F until warmed through for the best texture.
FAQs
Can I make this rustic roasted vegetable bake ahead of time?
Yes, I often assemble it earlier in the day and roast it when I’m ready. It’s also great fully cooked and reheated the next day.
What makes this dish “rustic”?
The hearty cuts of unpeeled potatoes, chunky vegetables, and homemade herb blend give it that wholesome, down-to-earth vibe that defines rustic cooking.
Why do I need baking soda in the recipe?
Just a small amount helps cut the acidity of the tomatoes and makes the vegetables, especially the potatoes, more tender as they roast.
Is this dish kid-friendly?
Definitely. I just skip the red pepper flakes for younger eaters, and everyone else usually dives right in.
How do I store leftovers?
I transfer cooled portions into containers and keep them in the fridge. It also freezes well if I want to save it for later.
Conclusion
When I want something hearty, cozy, and full of feel-good flavor, this Rustic Roasted Vegetable Bake with Cannellini Beans hits all the right notes. It’s easy to make, endlessly customizable, and satisfying without being heavy. Whether I’m cooking for a group, prepping meals for the week, or just feeding myself something wholesome, this dish always delivers—and it makes my kitchen smell amazing while it bakes.
