Mixed Bean and Vegetable Mediterranean Medley
Mixed Bean and Vegetable Mediterranean Medley
Ingredients
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 can 15 oz chickpeas, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 2 bell peppers cut into strips
- 1 large zucchini diced
- 1 red onion cut into wedges
- 1 pint cherry tomatoes
- 1/3 cup extra virgin olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh oregano
- 1 tablespoon fresh thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 1/4 cup fresh parsley chopped
- 2 tablespoons capers
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper. Pat all the beans dry with paper towels and combine them in a large bowl with the bell peppers, zucchini, red onion, and cherry tomatoes.
- Drizzle with olive oil and toss with garlic, oregano, thyme, cumin, salt, and pepper. Spread the mixture evenly on the sheet pan, ensuring the beans and vegetables are in a single layer as much as possible.
- Roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the beans are slightly crispy on the outside.
- Remove from the oven and drizzle with lemon juice. Sprinkle with fresh parsley and capers before serving. This hearty, nutritious meal showcases how satisfying plant-based Mediterranean cooking can be.
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