Za’atar-Roasted Tomatoes and Herby, White Beans

Za’atar-Roasted Tomatoes and Herby, White Beans

Meatless Mondays – here you go! Dig into an ultra-flavourful dish that combines zesty za’atar-roasted tomatoes with velvety white beans, topped with parmesan cheese and chopped herbs. Vegetarian and gluten-free. This dish is so tasty it may appear on other days of the week!

Serves: 4

Time: Prep: 10 min; Cook Time: 40 min


4 large tomatoes, cored and sliced in thick wedges, 6 to 8 wedges per tomato

3 Tbsp (45 ml) za’atar (divided)

Kosher salt, to taste

¼ cup + 3 Tbsp (100 ml) extra virgin olive oil, divided

2 cups (500 ml) cooked white kidney, northern or cannellini beans. If using canned beans, make sure to drain and rinse well before using.

1/2 cup (125 ml) freshly shaved parmesan cheese

4 Tbsp (60 ml) chopped herbs, such as basil, mint, chives, or a combination


  1. Heat the oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Lay the tomato wedges on the sheet pan and season with 1 ½ Tbsp of za’atar and a pinch of salt. Drizzle with 3 Tbsp olive oil. Roast the tomatoes until they are very soft and fragrant, about 40 minutes. 
  3. Place the beans in a large bowl. Add ¼-cup olive oil and a pinch of salt. Mix to coat the beans. Top the beans with the roasted tomatoes, parmesan cheese, chopped herbs, the remaining 1½ Tbsp za’atar and salt. Serve immediately.