Description
This Rustic Italian Vegetable Bake is a hearty, comforting combination of tender potatoes, zucchini, bell pepper, tomatoes, cannellini beans, garlic, and fragrant Italian herbs. Everything roasts together in one dish for an easy vegan dinner packed with rustic Mediterranean-inspired flavor. Finish it with fresh parsley, nutritional yeast, or vegan Parmesan for an extra savory touch.
Ingredients
Scale
Bake Ingredients
- 1 medium yellow onion, cut into wedges
- 1 red bell pepper, diced
- 2 lbs. Russet potatoes, unpeeled and cut into wedges
- 2 tablespoons minced garlic
- 1 medium zucchini, cut into thick rounds
- 1 (14.5 oz.) can petite diced tomatoes
- 2 to 4 tablespoons vegetable broth
- ¼ teaspoon baking soda
Spice & Herb Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dried minced onions
- 1½ teaspoons dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon ground dried rosemary
- 1 teaspoon dried crushed thyme leaves
- 2 bay leaves
- 1 teaspoon sea salt, or to taste
- ¼ teaspoon black pepper, or to taste
Other Ingredient
- 1 (15.5 oz.) can cannellini beans, drained and rinsed
Optional Toppings
- Nutritional yeast or vegan Parmesan cheese
- Fresh chopped parsley
- Dried red pepper flakes
Instructions
- Preheat the oven to 400°F.
- Add the garlic powder, onion powder, dried minced onions, oregano, basil, rosemary, thyme, bay leaves, sea salt, and black pepper to a small bowl. Stir to combine.
- Place the onion, red bell pepper, potatoes, garlic, zucchini, diced tomatoes, vegetable broth, and baking soda in a deep ceramic or enamel-lined Dutch oven or similar roasting pan.
- Add the prepared spice and herb mixture. Gently toss everything together until the vegetables are evenly coated. Sprinkle with a little additional salt and pepper if desired.
- Cover tightly with a lid and bake at 400°F for 40 minutes.
- Carefully remove the dish from the oven. Gently stir in the drained and rinsed cannellini beans.
- Cover again and return to the oven for 5 to 20 minutes, or until the potatoes are completely fork-tender. Cooking time will depend on the size and thickness of the potato wedges.
- Remove from the oven and uncover. Allow the bake to rest for approximately 10 minutes.
- Remove and discard both bay leaves.
- Serve warm with nutritional yeast or vegan Parmesan, fresh parsley, and red pepper flakes, if desired.
Notes
- Potato size matters: Cut the potatoes into similar-sized wedges so they cook evenly. Larger pieces may require the full additional 20 minutes.
- Keep zucchini thick: Thick rounds hold their shape better during the longer roasting time.
- Start with 2 tablespoons broth: Tomatoes and vegetables release moisture as they cook. Add more broth only when needed.
- Check doneness with a fork: The potatoes should be tender all the way through before serving.
- Don’t forget the bay leaves: Remove both before serving.
- Salt to taste: Sodium can vary significantly depending on your canned tomatoes, beans, vegetable broth, and toppings.
- For a vegan finish: Use nutritional yeast or a certified vegan Parmesan-style topping.
- Storage: Refrigerate cooled leftovers promptly in an airtight container and use within 3–4 days.
- Optional toppings are not included in the estimated nutrition below.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg