Description
A comforting and hearty baked dish featuring a medley of roasted vegetables and creamy cannellini beans, perfect for a cozy meal.
Ingredients
Scale
For the Crust:
- 2 cups cubed butternut squash
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, red bell pepper, zucchini, and red onion with olive oil, thyme, rosemary, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast for 25 minutes, stirring halfway.
- Add the cannellini beans to the roasted vegetables and toss gently.
- Transfer the mixture to a baking dish, sprinkle with feta cheese, and bake for an additional 5 minutes or until the cheese is slightly golden.
- Garnish with chopped parsley before serving.
Notes
You can customize the seasonings to taste.