Baked Vegetables with White Beans
This veggie and potato casserole is a delicious way to enjoy a vegetarian meal or have a flavorful side dish with your main course. Try mixing and matching your favorite vegetables for a variation.
Notes
If you follow a gluten-free diet, double-check that the cheese you use is gluten-free.
For more gluten-free recipes, check out the 25 Top-Notch Gluten Free Recipes collection.
Preparation Time10 min
Cooking Time30 min
Cooking MethodCasserole
Ingredients
- 1 large bunch broccoli, cut into small florets
- 3 medium-large potatoes, peeled and, cut into 1 inch chunks
- 28 ounces can tomatoes, well drained, finely chopped
- 15 ounces can cannellini beans, rinsed and drained
- 1/2 cup pitted black olives, halved
- 2 1/2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/8 teaspoon crushed red pepper flakes
- 3/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 400 degrees F.
- Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives.
- In a small bowl, combine olive oil, garlic, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with salt to taste.
- Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan.
- Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.
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