Mediterranean Sheet Pan Vegetable & White Bean Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, protein-rich medley of roasted vegetables and creamy cannellini beans, seasoned with herbs and lemon for a satisfying vegetarian dinner. This mediterranean-inspired sheet pan (vegetarian, gluten-free) ready in about 50 minutes pairs diced 1/2-inch zucchini, diced 1/2-inch red bell pepper, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, diced 1/2-inch zucchini
• 2 cups, diced 1/2-inch red bell pepper
• 1 cup, diced yellow onion
• 1 (15 oz / 425g) can, rinsed and drained cannellini beans
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley
• 1, cut into wedges lemon

Instructions

1. Step 1: Preheat oven to 400°F (200°C). On a large rimmed baking sheet, toss 2 cups diced zucchini, 2 cups diced red bell pepper, and 1 cup diced yellow onion with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until vegetables are evenly coated.
2. Step 2: Spread vegetables in a single layer on the sheet pan and roast for 20 minutes, stirring once halfway, until vegetables begin to soften and brown at edges.
3. Step 3: Stir in 1 (15 oz) can rinsed cannellini beans and continue roasting for 15 minutes, stirring once, until vegetables are tender and slightly caramelized. Remove from oven and sprinkle with 1/4 cup chopped fresh parsley. Serve immediately with lemon wedges for squeezing over the top.