Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups zucchini, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 can (15 oz) white beans, drained and rinsed; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love creating easy, nutritious meals that bring a burst of flavor to the table. This Roasted Veggie White Bean Skillet is an explosion of vibrant roasted vegetables combined with creamy white beans. The best part is how simple it is to throw together, making it perfect for a weeknight dinner or a cozy weekend meal. Plus, it’s incredibly versatile—feel free to swap in your favorite seasonal veggies or whatever you have on hand, allowing you to customize this dish to your own taste preferences.

Created by

Veronica Miles

Last updated on 2026-01-18T14:22:11.732Z

When I first made this Roasted Veggie White Bean Skillet, it was out of a desire to create something satisfying yet healthful. I found that roasting the vegetables brings out their natural sweetness, which balances perfectly with the creamy white beans. I used zucchini, bell peppers, and onions, but you can mix in any of your favorites!

One tip I discovered while experimenting is to toss the vegetables in olive oil and seasonings before roasting—they not only caramelize beautifully but also absorb flavors, making every bite a delightful experience. I'm telling you, this dish has quickly become a beloved staple in our home!

        Why You'll Love This Recipe
        Vibrant array of seasonal vegetables bursting with flavor
Creamy white beans for added protein and texture
One-pan preparation makes clean-up a breeze

      

Choosing the Right Vegetables

The beauty of this Roasted Veggie White Bean Skillet lies in its versatility. While the recipe suggests zucchini and bell peppers, feel free to experiment with whatever vegetables you love or have on hand. Seasonal vegetables like asparagus, cherry tomatoes, or even root vegetables such as carrots and sweet potatoes can work beautifully. Just keep in mind that some veggies may require more or less roasting time; firmer vegetables should be cut smaller to ensure even cooking, while softer ones can be added later in the roasting process to avoid overcooking.

When preparing your vegetables, aim for uniform sizes to promote even cooking. For instance, dice your zucchini into 1-inch pieces and your bell peppers similarly. This way, they will caramelize and brown nicely without burning. Also, using a high-quality olive oil not only enhances the flavor but also helps in achieving that desirable roasted texture. Remember, the right combination of veggies will yield a stunning color palette that’s as appetizing as it is nutritious.

Tips for Perfect Roasting

Roasting is all about achieving that perfect balance of tenderness and browning. To do this effectively, ensure your oven temperature is properly set at 400°F (200°C) before you begin. Spread the vegetables out in a single layer on the baking sheet—this helps them roast instead of steam. If they’re too crowded, they won't develop those delicious caramelized edges. If you find they’re ready but not yet browned, you can leave them in a bit longer, checking frequently to avoid burning, which usually takes anywhere from 2 to 5 minutes extra.

After adding the garlic and white beans for the final roasting phase, keep an eye on the baking sheet. You want to ensure the garlic becomes fragrant without turning too dark; stirring everything helps distribute heat evenly and prevents the garlic from burning. The beans will warm through during this time, absorbing the flavors of the aromatic vegetables. If you prefer a deeper flavor, you could also consider adding herbs like thyme or rosemary during the last few minutes of roasting.

Ingredients

For the Skillet

2 cups zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 can (15 oz) white beans, drained and rinsed
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine diced zucchini, bell peppers, and onion. Drizzle with olive oil and sprinkle the oregano, smoked paprika, salt, and pepper; toss to coat.

Roast the Vegetables

Spread the veggie mixture onto a baking sheet in a single layer and roast in the oven for about 20 minutes, or until tender and slightly caramelized.

Add Garlic and Beans

Remove the baking sheet from the oven. Stir in the minced garlic and white beans, and return to the oven for an additional 5-7 minutes.

Serve and Garnish

Once done, remove from the oven and garnish with fresh parsley before serving.

Pro Tips

Feel free to mix in any vegetables you have on hand or seasonal favorites to make this dish your own. You can also add a splash of lemon juice for a tangy finish before serving.

Storage and Reheating

The Roasted Veggie White Bean Skillet is perfect for meal prepping. You can store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a skillet over medium heat to maintain the texture of the veggies while ensuring the beans heat evenly. You can add a splash of water or broth to help steam the mixture, preventing it from drying out as it warms.

If you want to freeze this dish, let it cool completely before portioning it into freezer-safe bags or containers. It freezes well for up to 2 months. When you're ready to enjoy it again, thaw in the refrigerator overnight before reheating. Keep in mind that veggies may be slightly softer after freezing, so they are best enjoyed soon after cooking for that crispy freshness.

Serving Suggestions

This Roasted Veggie White Bean Skillet makes a delightful main dish but can also be served as a hearty side. Pair it with a fresh green salad or some crusty bread for a complete meal. If you're looking to add a bit more protein, consider serving it alongside grilled chicken or fish. A sprinkle of feta or a dollop of Greek yogurt can enhance the creaminess and add a tangy contrast to the roasted flavors.

For a fun twist, try serving the skillet over a bed of quinoa or couscous, which will absorb the delicious juices from the veggies and beans. Topping with fresh herbs like basil or cilantro just before serving can also bring a bright flavor that elevates the dish. Don't shy away from experimenting with different grains or sides; the possibilities are as endless as your taste preferences!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well too! Just ensure they are thawed and drained before roasting.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this vegan?

Yes, this recipe is already vegan, featuring wholesome ingredients without any animal products.

→ What can I serve with this dish?

This skillet is delicious on its own or can be served over rice, quinoa, or alongside crusty bread.