Roasted Vegetables with White Beans

Oven-roasted broccoli, bell pepper, zucchini, onion and carrot with garlic, thyme and olive oil, finished with creamy white beans and lemon.

By Ekezi · Published 29/09/2026

Preparation

15 minutes

Cooking

35 minutes

Servings

2

Ingredients

• 1 broccoli
• 1 red bell pepper
• 1 zucchini
• 1 onion
• 1 carrot
• 3 cloves garlic
• 400 g canned white beans
• 30 ml olive oil
• 60 ml water
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon

Steps

1. Heat the oven to 220°C. Line a large baking sheet with parchment paper.
2. Cut the broccoli into florets. Slice the bell pepper, zucchini, onion and carrot into bite-size pieces. Peel and slice the garlic.
3. Spread the vegetables on the baking sheet. Drizzle with olive oil, sprinkle with salt, black pepper and dried thyme, and toss until evenly coated.
4. Roast for 15 minutes. Stir the vegetables, then roast for 10 minutes more, until edges are browned and a fork meets no hard resistance.
5. Rinse and drain the white beans. Add them to the baking sheet with the water and toss gently.
6. Roast for 8 to 10 minutes, until the beans are hot and lightly browned and most of the water has evaporated.
7. Remove from the oven. Squeeze lemon juice over everything, toss, and adjust salt if needed. Divide between plates and serve warm.

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