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Rustic Italian Vegetable Bake

A hearty medley of roasted vegetables, aromatic herbs, and tender potatoes in a simple, flavorful Italian-style bake.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 Servings
Course: Dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

Vegetables & Beans:
  • 2 lb Russet potatoes peeled and cubed
  • 1 medium zucchini thickly sliced
  • 1 red bell pepper chopped
  • 1 yellow onion sliced
  • 1 15.5 oz can Cannellini beans drained and rinsed
Herbs & Seasonings:
  • 2 tbsp garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tsp sea salt
  • 1/4 tsp rosemary ground
  • 1 tsp dried thyme
  • 1 1/2 tsp oregano dried
  • 1 tsp dried basil
  • 2 bay leaves
  • 1/4 tsp baking soda
  • 1/4 tsp red pepper flakes optional
  • 1 –2 tbsp nutritional yeast optional
Liquids & Broth:
  • 1 14.5 oz can petite tomatoes drained
  • 2 tbsp vegetable broth
Fresh garnish:
  • 1 –2 tbsp chopped fresh parsley

Method
 

  1. Preheat oven to 400°F and grease a large baking dish.
  2. Chop vegetables and toss with garlic, spices, and olive oil.
  3. Layer vegetables, beans, tomatoes, and broth in the dish.
  4. Cover with foil and roast 35–40 minutes, then uncover and roast 15–20 more.
  5. Garnish with parsley and nutritional yeast, serve warm.