Roasted Vegetable and Cannellini Bean Bake

1. Preheat oven to 450F.

2. For the vegetables: Halve eggplant and cut into chunks. Peel and thickly slice onion. Quarter mushrooms.

3. Peel carrots; cut carrots and bell peppers into large chunks. Separate garlic into cloves and peel.

4. Place vegetables and garlic in a large bowl and add olive oil, rosemary, salt, and pepper. Toss to coat veggies.

5. Spread vegetables out on a baking sheet lined with parchment paper. Don’t overcrowd pan. You may need to use more than 1 baking sheet.

6. Place in oven and roast for 20 minutes.

7. After 20 minutes give veggies a stir and place back in oven. Roast for another 10-20 minutes. You want the veggies to have plenty of browning and some charring.

8. When veggies are done, take them out of oven and set aside. Turn oven down to 350F. While vegetables are cooking, make the sauce.

9. For the sauce: Drain cannellini beans. Peel and dice onion. Dice celery.

10. Heat olive oil, in a dutch oven or other deep pot, over medium-high heat.

11. Add minced garlic, onion, and celery. Cook for 5 minutes or until onions are translucent. Add tomato paste, stir and allow to cook for 1 minute.

12. Add in fire-roasted tomatoes, diced tomatoes, and broth. Stir to combine. Stir in red pepper flakes, oregano, rosemary, basil, salt, and pepper.

13. Bring to a boil and then reduce to a simmer. Simmer uncovered for 15-20 minutes until sauce has reduced and thickened slightly.

14. Add in cannellini beans and roasted vegetables. Stir gently to combine. Pour veggie/bean mixture into a 9x13 baking dish.

15. Place in oven and bake for 20 minutes. Enjoy!