Roasted Vegetable and Bean Bonanza

This roasted vegetable and bean bonanza is a hearty and flavorful dish that's perfect for a weeknight meal. The combination of roasted vegetables, beans, and corn is both satisfying and delicious. Plus, it's a great way to use up any leftover vegetables you have on hand.

I first developed this recipe when I was looking for a way to use up some leftover vegetables. I had a bell pepper, a zucchini, and a red onion that were all starting to look a little sad. I also had a can of black beans and a can of corn in the pantry. I decided to combine all of these ingredients in a roasting pan and see what happened. The result was this delicious and easy-to-make dish that has become a favorite in my household.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 red onion, chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chiles, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the bell pepper, zucchini, red onion, black beans, corn, tomatoes, chili powder, and cumin.
3. Toss to coat.
4. Spread the mixture evenly in a 9x13-inch baking dish.
5. Roast for 25-30 minutes, or until the vegetables are tender and slightly browned.
6. Remove from the oven and let cool for a few minutes before serving.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The beans and corn add protein and fiber to the dish.
• The chili powder and cumin give the dish a warm and smoky flavor.
• This dish is a great way to use up leftover vegetables.