Ingredients
Scale
- 1 eggplant, diced
- 2 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 3 cups cherry tomatoes
- 2 cans cannellini beans, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the vegetables and cannellini beans.
- Drizzle with olive oil and sprinkle with oregano, salt, black pepper, and garlic powder.
- Toss everything together until well coated.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Serve warm as a main dish or side.
Notes
- This dish can be served with crusty bread for a more filling meal.
- Feel free to substitute vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg