I love coaxing sweet summer vegetables and creamy white beans into a rustic Greek Beans In Tomato Sauce that turns humble pantry staples into something unexpectedly vibrant.

Jump to Recipe

I didn’t expect cannellini beans and roasted eggplant to steal the show, but they really do in this Greek Style Roasted White Beans With Vegetables. It’s bright, a little tangy, and has surprising bite that makes you want another forkful.

It nods to Briam Greek Roasted Vegetables and even flirts with the richness of Greek Beans In Tomato Sauce, but still keeps its own personality. I’ve served it warm and at room temp, both times it disappeared off the plate, people asking what that flavor was.

Trust me, there’s something curious going on here that makes you taste again.

Ingredients

Print Recipe (No Advertisments)

Cannellini beans: creamy, high in fiber and plant protein, keeps you full and satisfied
Eggplant: spongy texture soaks up flavors, low calorie, provides fiber and gentle earthiness
Cherry tomatoes: sweet bright acidity, rich in vitamin C and antioxidants, pops in every bite
Red onion: sharp and slightly sweet when roasted, adds crunch and natural caramelized flavor
Extra virgin olive oil: healthy fats that carry flavor, heart friendly and makes veg silky
Kalamata olives: briny tangy bite, adds savory saltiness and Mediterranean depth to the dish
Feta cheese: crumbly and tangy, brings creamy saltiness plus a punch of calcium and flavor
Lemon juice: fresh lemon juice brightens the whole mix with zippy acidity and balance

Ingredient Quantities

2 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed

3 tablespoons extra virgin olive oil

1 medium eggplant (about 1 lb), cut into 1-inch chunks

2 medium zucchinis, sliced

1 red bell pepper, seeded and roughly chopped

1 pint cherry tomatos

1 medium red onion, cut into wedges

4 garlic cloves, minced

1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1/2 cup pitted Kalamata olives, halved (optional)

1/2 cup crumbled feta cheese, for serving

1/4 cup chopped fresh parsley, for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F. Drain and rinse the 2 cans of beans and set aside. Cut the eggplant into 1 inch chunks, slice the zucchinis, roughly chop the red pepper, halve the cherry tomatoes if you want faster roasting, and cut the red onion into wedges.

2. In a big bowl toss the eggplant, zucchini, red pepper and onion with 2 tablespoons of the olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the fresh or dried oregano. Spread in a single layer on a rimmed baking sheet (use two if they crowd).

3. Roast those vegetables for about 18 minutes, flipping once, until they start to brown and soften.

4. While those roast, mix the remaining 1 tablespoon olive oil with the lemon juice and red wine vinegar in a small bowl and set aside. Mince the garlic.

5. After 18 minutes add the cherry tomatoes, the minced garlic and the optional red pepper flakes to the pan, give everything a gentle toss, then roast another 8 to 10 minutes until tomatoes burst and everything is tender.

6. Remove the sheet from the oven, gently fold in the drained beans and the optional halved Kalamata olives. If you want the beans warmed through more, put the pan back in the oven for 3 to 5 minutes, but don’t overcook or they’ll break apart.

7. Pour the lemon-vinegar-olive oil dressing over the hot vegetables and beans, toss gently to combine so the flavors meld, adjust salt and pepper to taste.

8. Transfer to a serving dish and sprinkle the crumbled feta over the top, then scatter the chopped parsley for color.

9. Serve warm or at room temperature. Leftovers are great the next day after sitting in the fridge for a few hours, flavors get better.

Equipment Needed

1. Rimmed baking sheet (you might need a second one if the veggies crowd)
2. Large mixing bowl for tossing the vegetables
3. Sharp chef’s knife (and a paring knife if you like)
4. Cutting board
5. Measuring spoons and a 1 tablespoon measuring spoon or small measuring cup
6. Small bowl plus a fork or whisk for the lemon-vinegar dressing
7. Silicone spatula or tongs for flipping and gently folding in the beans
8. Colander for draining and rinsing the canned beans (and a can opener)
9. Oven mitts and a serving dish or platter for plating up

FAQ

Q: Can I use dried beans instead of canned? A: Yes. Soak and simmer until tender or cook in a pressure cooker (about 25–30 minutes high pressure for soaked beans). Drain and pat dry well before roasting so they don’t just steam and get mushy.

Q: My eggplant turns into a soggy mess, how do I avoid that? A: Salt it for 20–30 minutes to draw out moisture, rinse and pat dry. Cut into bigger chunks, roast at a high temp (425°F) on a single layer and don’t overcrowd the pan. Toss with oil right before roasting so it browns not soaks.

Q: Should I roast the beans with the veggies or add them later? A: Either works. For more crisp, roast the veggies 15 minutes first then add the rinsed beans for the last 12–15 minutes. If you want soft, toss everything together at once and roast about 30–40 minutes, stirring once or twice.

Q: Can I make this vegan or is it gluten free? A: It’s naturally gluten free. To make vegan just skip the feta or use a plant based crumble. Also check your vinegar label if you’re super strict about gluten.

Q: How long can I store leftovers and how do I reheat them? A: Keeps 3–4 days in the fridge, up to 2 months frozen though texture changes. Reheat in a 350°F oven 10–15 minutes to keep things not soggy, or warm gently on the stovetop. Microwaving works for quick meals but it can make the eggplant mushier.

Q: Any easy swaps or additions? A: Sure. Swap in yellow squash, sweet potato or mushrooms but adjust roast time. Add Kalamatas or capers for salt, toss with cooked quinoa or orzo to make it a meal, or top with grilled chicken or sausage for extra protein.

Greek Style Roasted White Beans With Vegetables Recipe Substitutions and Variations

Cannellini or Great Northern beans: use navy beans, butter beans (lima), or canned chickpeas (garbanzo) — they roast and hold up about the same.
Eggplant: swap with portobello or cremini mushrooms, cubed sweet potato, or extra bell pepper, if you want a firmer or earthier bite.
Zucchini: substitute yellow summer squash, pattypan squash, or more eggplant; they’ll cook similar and soak up the dressing.
Feta cheese: try crumbled goat cheese (chevre), ricotta salata, or queso fresco, or just omit and finish with a little extra olive oil and lemon for tang.

Pro Tips

– Salt the eggplant first and let it sit about 20 minutes, then rinse and pat dry. It stops the eggplant from sucking up all the oil and cuts any bitterness, so you get more browned texture not mushy pieces.

– Give every piece room on the pan, dont crowd it. If you pile them they’ll steam instead of roast, so use two sheets and swap their positions halfway through for even browning. If your oven has a fan setting lower temp by 25°F and check earlier cause it browns faster.

– Warm the beans gently in a small skillet with a little olive oil, garlic and a squeeze of lemon before folding them in. That adds flavor without turning them to paste, just dont stir them too hard or they’ll break up.

– Toss most of the dressing into the veggies while theyre still warm so flavors soak in, but save a little to finish the dish at the table. Crumble the feta by hand and finish with a sprinkle of lemon zest or flaky salt for extra brightness.

Greek Style Roasted White Beans With Vegetables Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I love coaxing sweet summer vegetables and creamy white beans into a rustic Greek Beans In Tomato Sauce that turns humble pantry staples into something unexpectedly vibrant.

Servings

servings

Calories

542

kcal

Equipment: 1. Rimmed baking sheet (you might need a second one if the veggies crowd)
2. Large mixing bowl for tossing the vegetables
3. Sharp chef’s knife (and a paring knife if you like)
4. Cutting board
5. Measuring spoons and a 1 tablespoon measuring spoon or small measuring cup
6. Small bowl plus a fork or whisk for the lemon-vinegar dressing
7. Silicone spatula or tongs for flipping and gently folding in the beans
8. Colander for draining and rinsing the canned beans (and a can opener)
9. Oven mitts and a serving dish or platter for plating up

Ingredients

2 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed
3 tablespoons extra virgin olive oil
1 medium eggplant (about 1 lb), cut into 1-inch chunks
2 medium zucchinis, sliced
1 red bell pepper, seeded and roughly chopped
1 pint cherry tomatos
1 medium red onion, cut into wedges
4 garlic cloves, minced
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup pitted Kalamata olives, halved (optional)
1/2 cup crumbled feta cheese, for serving
1/4 cup chopped fresh parsley, for garnish

Directions

Preheat oven to 425°F. Drain and rinse the 2 cans of beans and set aside. Cut the eggplant into 1 inch chunks, slice the zucchinis, roughly chop the red pepper, halve the cherry tomatoes if you want faster roasting, and cut the red onion into wedges.
In a big bowl toss the eggplant, zucchini, red pepper and onion with 2 tablespoons of the olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the fresh or dried oregano. Spread in a single layer on a rimmed baking sheet (use two if they crowd).
Roast those vegetables for about 18 minutes, flipping once, until they start to brown and soften.
While those roast, mix the remaining 1 tablespoon olive oil with the lemon juice and red wine vinegar in a small bowl and set aside. Mince the garlic.
After 18 minutes add the cherry tomatoes, the minced garlic and the optional red pepper flakes to the pan, give everything a gentle toss, then roast another 8 to 10 minutes until tomatoes burst and everything is tender.
Remove the sheet from the oven, gently fold in the drained beans and the optional halved Kalamata olives. If you want the beans warmed through more, put the pan back in the oven for 3 to 5 minutes, but don't overcook or they'll break apart.
Pour the lemon-vinegar-olive oil dressing over the hot vegetables and beans, toss gently to combine so the flavors meld, adjust salt and pepper to taste.
Transfer to a serving dish and sprinkle the crumbled feta over the top, then scatter the chopped parsley for color.
Serve warm or at room temperature. Leftovers are great the next day after sitting in the fridge for a few hours, flavors get better.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.