Name: Rustic Roasted Vegetable Bake with Cannellini Beans
Ingredients: 2 cups diced butternut squash; 1 large red onion, sliced; 2 bell peppers, chopped; 1 zucchini, sliced; 2 cups cherry tomatoes; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and black pepper to taste; 1 (15-ounce) can cannellini beans, drained and rinsed; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley

Description

A hearty and wholesome vegetable bake featuring roasted seasonal vegetables and creamy cannellini beans, perfect for a comforting meal.

Ingredients

Scale

For the Crust:

2 cups diced butternut squash
1 large red onion, sliced
2 bell peppers, chopped
1 zucchini, sliced
2 cups cherry tomatoes
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and black pepper to taste
1 (15-ounce) can cannellini beans, drained and rinsed
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C).
In a large bowl, toss butternut squash, red onion, bell peppers, zucchini, cherry tomatoes, and garlic with olive oil, oregano, paprika, salt, and pepper.
Spread vegetables evenly on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
Stir in cannellini beans and sprinkle with Parmesan cheese. Return to oven for 5 minutes to warm through.
Garnish with fresh parsley before serving.

Notes

You can customize the seasonings to taste.