Roasted Vegetable and White Bean Traybake
A comforting and easy one-pan meal featuring roasted seasonal vegetables and white beans, finished with a drizzle of olive oil and lemon for a bright and flavorful vegan dish.
10 min
Prep
30 min
Cook
4
Serves
340
Calories
Macros · per serving
10g protein
45g carbs
14g fat
Ingredients
For 4 servings
- 2 zucchini
- 2 red bell pepper
- 1 red onion
- 2 carrot
- 2 15 oz can canned white beans
- 3 tablespoon olive oil
- 1 lemon
- 4 clove garlic
- salt — to taste
- black pepper — to taste
- 1 teaspoon dried oregano
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse and drain the canned white beans.
- 3
Cut the zucchini, red bell peppers, and carrots into bite-sized pieces. Slice the red onion into wedges.
- 4
Place the vegetables and white beans on a large baking sheet.
- 5
Mince the garlic cloves and add them to the baking sheet.
- 6
Drizzle olive oil over the vegetables and beans. Squeeze the lemon juice over everything, then season with salt, black pepper, and dried oregano.
- 7
Toss everything until well coated and spread in an even layer.
- 8
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
- 9
Serve hot, drizzled with additional olive oil if desired.
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