Ingredients:

• Bake Ingredients:
• 1 medium yellow onion, sliced in wedges
• 2 tbsp Herbes De Provence Extra Virgin Olive Oil
• 2 tbsp Black Currant Balsamic Vinegar
• 1 red bell pepper, diced
• 2 lbs. Russet potatoes, unpeeled, sliced in wedges
• 2 Tablespoons minced garlic
• 1 medium zucchini, cut into thick rounds
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 2 to 4 Tablespoons vegetable broth
• ¼ teaspoon baking soda
• Spice/Herb Ingredients:
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoon dried minced onions
• 1 ½ teaspoons dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon dried ground rosemary
• 1 teaspoon dried crushed thyme leaves
• 2 bay leaves
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• Other Ingredients:
• 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed

Instructions:

Preheat the oven to 400 F.

Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
Place all the Bake Ingredients and Spice/Herb mix into a deep ceramic/enamel lined Dutch oven or similar roasting pan. Mix well everything to ensure all the ingredients are evenly coated. Sprinkle the top lightly with some additional sea salt and black pepper. Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.

After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 to 20 minutes or until the potatoes are perfectly tender. The 2nd baking time is largely dependent upon the size of the potatoes.

After 5 minutes (or 20 minutes), remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.

Sprinkle individual portions with Parmesan and serve with some freshly chopped parsley.

Enjoy!