Tuscan Roasted Vegetable and White Bean Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted Mediterranean vegetables tossed with creamy white beans and a garlicky herb vinaigrette for a wholesome vegetarian salad. This mediterranean-inspired vegetarian ready in about 45 minutes pairs small, diced into 1-inch cubes eggplant, small, sliced red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 sliced zucchini, 1 large chopped red bell pepper, 1 diced small eggplant, and 1 sliced small red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Roast vegetables for 25-30 minutes, tossing halfway through, until tender and slightly caramelized at edges.
  3. Step 3: Meanwhile, in a large bowl, whisk together 1 minced garlic clove, 2 tbsp red wine vinegar, 1 tbsp lemon juice, and 1 tbsp olive oil.
  4. Step 4: Add 1 can (15 oz) drained and rinsed cannellini beans, 1/4 cup chopped parsley, and 2 tbsp chopped basil to the bowl. When roasted vegetables are ready, add them to the bowl and toss gently to combine.
  5. Step 5: Adjust seasoning with additional salt and pepper if desired. Serve warm or at room temperature as a hearty vegetarian main or side.

Frequently asked questions

How long does Tuscan Roasted Vegetable and White Bean Salad take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tuscan Roasted Vegetable and White Bean Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, sliced red onion from drying out.

Can I substitute ingredients in Tuscan Roasted Vegetable and White Bean Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tuscan Roasted Vegetable and White Bean Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Tuscan Roasted Vegetable and White Bean Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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