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Roast Vegetable Cassoulet Recipe

Roast Vegetable Cassoulet Recipe

Photos of Roast Vegetable Cassoulet Recipe

How To Make Roast Vegetable Cassoulet

There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 60 minutes



  • 2 large carrots, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 can of white beans, drained and rinsed
  • 1 can of diced tomatoes
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • Salt and pepper, to taste
  • Fresh parsley, for garnish


  1. Preheat the oven to 400°F (200°C).

  2. In a large baking dish, toss together the carrots, bell peppers, zucchini, squash, onion, and garlic with olive oil.

  3. Season with thyme, rosemary, salt, and pepper.

  4. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.

  5. Remove from the oven and add the white beans and diced tomatoes to the baking dish.

  6. Stir everything together and return to the oven for another 10-15 minutes, until heated through.

  7. Serve the roast vegetable cassoulet hot, garnished with fresh parsley.


  • Calories : 230kcal
  • Total Fat : 8g
  • Saturated Fat : 1g
  • Cholesterol : 0mg
  • Sodium : 480mg
  • Total Carbohydrates : 33g
  • Dietary Fiber : 9g
  • Sugar : 9g
  • Protein : 7g
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