Mediterranean Roasted Veggie White Bean Bake

A hearty, healthy casserole of roasted Mediterranean vegetables, creamy white beans, herbs, and a light Parmesan topping. This vegetarian dish is packed with flavor and perfect as a main course or side.

Servings: 6
Prep Time: 20 minutes
Cook Time: 45–50 minutes

Ingredients

For the Vegetables

• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, cut into wedges
• 8 oz (225 g) cremini or button mushrooms, halved
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Bake

• 2 cans (15 oz/425 g each) cannellini or Great Northern beans, drained and rinsed
• 1 can (14.5 oz/410 g) diced tomatoes, drained
• ½ cup vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon crushed red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• ¼ cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil

Instructions

1. Roast the Vegetables

1. Preheat the oven to 425°F (220°C).
2. Line a large baking sheet with parchment paper.
3. In a large bowl, toss the zucchini, squash, bell peppers, onion, mushrooms, and garlic with the olive oil, oregano, thyme, smoked paprika, salt, and pepper.
4. Spread the vegetables in a single layer on the baking sheet.
5. Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned.

2. Prepare the Bean Mixture

1. Reduce the oven temperature to 375°F (190°C).
2. In a large bowl, combine:
   • White beans
   • Drained diced tomatoes
   • Vegetable broth
   • Tomato paste
   • Lemon juice
   • Lemon zest
   • Red pepper flakes (if using)
3. Stir until well combined.

3. Assemble the Bake

1. Add the roasted vegetables to the bean mixture and gently toss.
2. Transfer everything to a lightly greased 9 × 13-inch baking dish.
3. Sprinkle the Parmesan evenly over the top, followed by the feta if using.

4. Bake

Bake uncovered for 20–25 minutes, until the casserole is bubbling and the cheese is lightly golden.

5. Garnish and Serve

Remove from the oven and let rest for 5–10 minutes. Sprinkle with the fresh parsley and basil before serving.

Serving Suggestions

Serve with:

• Warm crusty bread or garlic bread
• Cooked quinoa or brown rice
• Couscous or farro
• A crisp green salad
• Grilled chicken or baked fish for added protein

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

• Oven: Bake at 350°F (175°C) for 15–20 minutes, or until heated through.
• Microwave: Heat individual portions for 2–3 minutes, stirring halfway through.

Variations

• Add 2 cups of fresh spinach or kale before baking; it will wilt as the casserole cooks.
• Replace the Parmesan with shredded mozzarella for a gooier topping.
• Stir in ½ cup chopped Kalamata olives or 2 tablespoons capers for a briny Mediterranean flavor.
• Use chickpeas instead of white beans for a different texture.
• Sprinkle toasted pine nuts over the finished dish for extra crunch.

Approximate Nutrition (Per Serving, based on 6 servings)

• Calories: 325
• Protein: 15 g
• Fat: 12 g
• Carbohydrates: 39 g
• Fiber: 11 g
• Sodium: 480 mg (varies depending on the broth, beans, and cheeses used)