Roasted Vegetables with White Beans and Herb DressingA colorful assortment of roasted vegetables—carrots, zucchini, potatoes, tomatoes, green beans—tossed with creamy white beans and a light herb-infused dressing for a hearty vegetarian main or side dish. Why You’ll Love This Recipe This dish is rustic, nourishing, and full of flavor. The roasted vegetables offer a natural sweetness and depth, while the white beans provide protein and heartiness. It’s equally delicious warm or at room temperature and easy to prep ahead. ingredients (Tip: You can find the complete list of ingredients and their measurements in the recipe card below.) • Carrots • Zucchini • Cherry tomatoes • Red onion • Baby potatoes • Green beans • Olive oil • Salt and black pepper • Dried thyme or Italian seasoning • Canned white beans (cannellini or great northern), drained and rinsed • Fresh parsley or basil (optional) directions Preheat oven to 425°F (220°C). Chop vegetables into even-sized pieces. Toss with olive oil, salt, pepper, and dried herbs. Spread on a baking sheet in a single layer. Roast for 30–35 minutes, turning halfway through, until vegetables are tender and golden. Toss warm vegetables with white beans and fresh herbs before serving. Servings and timing Serves 4 as a main or 6 as a side. Prep time: 15 minutes. Cook time: 35 minutes. Variations • Add bell peppers, mushrooms, or eggplant for variety. • Drizzle with balsamic glaze or lemon juice before serving. • Serve over couscous, quinoa, or polenta for a full meal. storage/reheating Store in the refrigerator for up to 4 days. Reheat in the oven or a skillet for best texture. Freezing is not recommended, as vegetables may become mushy. FAQs Can I use dried beans instead of canned? Yes, just cook and cool them before adding to the roasted vegetables. Should I peel the potatoes or carrots? It’s not necessary, but you can peel them if preferred. Scrub thoroughly beforehand. How do I ensure the vegetables roast evenly? Cut them into uniform sizes and don’t overcrowd the pan. Can I add protein to make it a full meal? Yes, grilled chicken, tofu, or halloumi pair well. What’s the best oil for roasting? Olive oil is ideal, but avocado oil or grapeseed oil are also good options. Can I make this ahead of time? Yes, roast the vegetables and store them separately from the beans, then reheat and combine before serving. Is this dish vegan? Yes, as long as no cheese or non-vegan dressing is added. Can I serve this cold as a salad? Yes, it’s delicious at room temperature or chilled, especially with a light vinaigrette. Can I use frozen vegetables? Fresh is best for roasting, but frozen vegetables can be used if thawed and patted dry. What herbs taste best with this dish? Fresh parsley, basil, or thyme add brightness to the earthy flavors. Conclusion Packed with vibrant vegetables and wholesome beans, this roasted medley is a versatile, nutritious, and delicious dish that’s perfect for any season—serve it warm, cold, or as a centerpiece for meatless meals.

Roasted Vegetables with White Beans and Herb DressingA colorful assortment of roasted vegetables—carrots, zucchini, potatoes, tomatoes, green beans—tossed with creamy white beans and a light herb-infused dressing for a hearty vegetarian main or side dish. Why You’ll Love This Recipe This dish is rustic, nourishing, and full of flavor. The roasted vegetables offer a natural sweetness and depth, while the white beans provide protein and heartiness. It’s equally delicious warm or at room temperature and easy to prep ahead. ingredients (Tip: You can find the complete list of ingredients and their measurements in the recipe card below.) • Carrots • Zucchini • Cherry tomatoes • Red onion • Baby potatoes • Green beans • Olive oil • Salt and black pepper • Dried thyme or Italian seasoning • Canned white beans (cannellini or great northern), drained and rinsed • Fresh parsley or basil (optional) directions Preheat oven to 425°F (220°C). Chop vegetables into even-sized pieces. Toss with olive oil, salt, pepper, and dried herbs. Spread on a baking sheet in a single layer. Roast for 30–35 minutes, turning halfway through, until vegetables are tender and golden. Toss warm vegetables with white beans and fresh herbs before serving. Servings and timing Serves 4 as a main or 6 as a side. Prep time: 15 minutes. Cook time: 35 minutes. Variations • Add bell peppers, mushrooms, or eggplant for variety. • Drizzle with balsamic glaze or lemon juice before serving. • Serve over couscous, quinoa, or polenta for a full meal. storage/reheating Store in the refrigerator for up to 4 days. Reheat in the oven or a skillet for best texture. Freezing is not recommended, as vegetables may become mushy. FAQs Can I use dried beans instead of canned? Yes, just cook and cool them before adding to the roasted vegetables. Should I peel the potatoes or carrots? It’s not necessary, but you can peel them if preferred. Scrub thoroughly beforehand. How do I ensure the vegetables roast evenly? Cut them into uniform sizes and don’t overcrowd the pan. Can I add protein to make it a full meal? Yes, grilled chicken, tofu, or halloumi pair well. What’s the best oil for roasting? Olive oil is ideal, but avocado oil or grapeseed oil are also good options. Can I make this ahead of time? Yes, roast the vegetables and store them separately from the beans, then reheat and combine before serving. Is this dish vegan? Yes, as long as no cheese or non-vegan dressing is added. Can I serve this cold as a salad? Yes, it’s delicious at room temperature or chilled, especially with a light vinaigrette. Can I use frozen vegetables? Fresh is best for roasting, but frozen vegetables can be used if thawed and patted dry. What herbs taste best with this dish? Fresh parsley, basil, or thyme add brightness to the earthy flavors. Conclusion Packed with vibrant vegetables and wholesome beans, this roasted medley is a versatile, nutritious, and delicious dish that’s perfect for any season—serve it warm, cold, or as a centerpiece for meatless meals.