Mediterranean Herb-Roasted Vegetables & Golden Cannellini Beans with Parmesan Finish

 Mediterranean Herb-Roasted Vegetables & Golden Cannellini Beans with Parmesan Finish

Colorful roasted vegetables, creamy cannellini beans, and a savory Parmesan finish — hearty enough for a main dish, beautiful enough for guests.

🛒 Ingredients

2 medium zucchini, sliced into thick rounds
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small red onion, cut into wedges
1 cup cherry tomatoes
1 medium eggplant, cut into cubes
1 (15 oz) can cannellini beans, drained and rinsed
4 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp fresh thyme leaves (or ½ tsp dried)
½ tsp smoked paprika
½ tsp cracked black pepper
¾ tsp sea salt (or to taste)
¼ cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley

👩‍🍳 Instructions

1️⃣ Preheat Oven

Preheat to 425°F (220°C).
Line a large baking sheet (or two) with parchment paper.

2️⃣ Season the Vegetables

In a large bowl, combine:
Zucchini
Bell peppers
Red onion
Cherry tomatoes
Eggplant
Cannellini beans
Drizzle with olive oil.
Add garlic, oregano, thyme, smoked paprika, salt, and black pepper.
Toss gently until everything is evenly coated.

3️⃣ Roast

Spread mixture in a single layer on the baking sheet.
Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
Tip: If you want deeper browning, broil for the last 2–3 minutes.

4️⃣ Finish with Parmesan

Remove from oven and immediately sprinkle Parmesan over the hot vegetables.
The heat will slightly melt it into a savory coating.

5️⃣ Garnish & Serve

Sprinkle with fresh parsley before serving.