Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups of mixed seasonal vegetables ( zucchini, bell peppers, carrots); 1 can (15 oz) of white beans (cannellini or great northern), drained and rinsed; 2 tablespoons of olive oil; 2 cloves of garlic, minced; 1 teaspoon of dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet when I need a comforting yet healthy meal. It's a breeze to whip up, and the combination of roasted vegetables and creamy white beans creates a satisfying dish that is full of flavor. I adore how the simple ingredients come together, making each bite delicious while also being nutritious. Plus, it's a fantastic way to use up any leftover vegetables, ensuring nothing goes to waste in my kitchen.

Created by

Phoebe Turner

Last updated on 2026-01-18T11:01:07.046Z

Every time I make this skillet dish, it reminds me of my love for simple meals that pack a punch. One of my favorite tips is to roast the vegetables until they’re caramelized, which brings out their natural sweetness and adds a depth of flavor that pairs beautifully with the white beans. The dish becomes a colorful feast for the eyes and the tastebuds!

I also enjoy making this meal on busy weeknights, as it's quick to prepare and can easily be customized. Whether I use zucchini, bell peppers, or even sweet potatoes, it always turns out delicious. It’s versatility makes it a staple in my meal rotation, and I often find myself experimenting with different spices and toppings.

        Why You Will Love This Recipe
        A healthy yet hearty dish perfect for any night of the week
Versatile – customize with your favorite seasonal vegetables
A one-pan meal that makes for easy cleanup

      

Ingredient Insights

The mixed seasonal vegetables in this recipe play a crucial role in building flavor and texture. Choosing a variety of colorful vegetables, such as vibrant zucchini, sweet bell peppers, and crunchy carrots, not only adds visual appeal but also contributes different nutrients. For a twist, consider introducing seasonal favorites like asparagus in the spring or butternut squash in the fall. Each vegetable's unique sweetness and earthiness enhances the overall dish, making it a hearty yet healthy option.

White beans, especially cannellini or great northern varieties, are integral to this skillet. They provide a creamy texture and hearty protein, making this dish satisfying. They also absorb the flavors of the roasted vegetables, enhancing every bite. If you’re looking for a swap, chickpeas can be substituted for more of a nutty texture, although keep in mind they will alter the flavor slightly.

Cooking Tips

The roasting step is key to developing deep flavors in the vegetables. When you toss your veggies with olive oil and spices, make sure they are well-coated; this helps them caramelize and develop those desirable golden edges. Spread them in a single layer on your baking sheet, ensuring they have room to breathe for even cooking—crowded vegetables can steam instead of roast, leading to a less appealing texture. Aim for about 20 minutes of roasting, or until the veggies are tender and slightly charred around the edges for the best flavor burst.

When combining the roasted vegetables with white beans, the heat is important. Cooking at medium heat for about 5 minutes helps meld the flavors without overcooking the beans. Keep an eye out for the mixture to become glossy and well-combined—which indicates that it’s time to remove it from heat. If you find the mixture is too dry, a splash of vegetable broth can infuse moisture and flavor.

Ingredients

For the Skillet

2 cups of mixed seasonal vegetables ( zucchini, bell peppers, carrots)
1 can (15 oz) of white beans (cannellini or great northern), drained and rinsed
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a bowl, toss the mixed vegetables with olive oil, garlic, oregano, salt, and pepper. Spread them out on a baking sheet and roast for 20 minutes or until golden brown and tender.

Combine Ingredients

Once the vegetables are roasted, transfer them to a skillet. Add the white beans and mix well. Cook on medium heat for an additional 5 minutes, allowing the flavors to meld together.

Serve

Remove from heat, garnish with fresh parsley, and serve warm. Enjoy your nutritious and delicious meal!

Pro Tips

For extra flavor, consider adding a squeeze of lemon juice or a sprinkle of red pepper flakes before serving.

Make-Ahead and Storage

This Roasted Veggie White Bean Skillet is perfect for meal prepping. You can roast the vegetables and mix them with the beans ahead of time; just store them in an airtight container in the fridge for up to three days. When you're ready to eat, simply reheat in a skillet over medium heat until warm. If you prefer, you can even make a larger batch, doubling the ingredients for a week of nutritious meals.

For longer storage, consider freezing portions of this dish. After cooking, allow it to cool completely, then portion into freezer-safe containers. This can last in the freezer for about three months. When you're ready to enjoy, thaw it overnight in the fridge, then reheat on the stove for a quick, comforting meal.

Serving Suggestions

To elevate your Roasted Veggie White Bean Skillet, serve it over a bed of fluffy quinoa or brown rice for added fiber and bulk. This not only enhances the dish’s nutritional profile but also gives it a satisfying base to soak up all the flavors. A sprinkle of feta cheese on top can add a delightful creaminess, while a drizzle of balsamic reduction adds a sweet tang that complements the savory elements.

For an extra burst of freshness, consider adding a squeeze of lemon juice right before serving. It brightens the entire dish and can balance the richness of the beans. Pair this skillet with a side salad or whole-grain bread for a complete, well-rounded meal that dazzles with flavors and textures.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

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

→ How can I make this dish vegan?

This recipe is already vegan, thanks to the plant-based ingredients used.

→ What other beans can I use?

Feel free to substitute with chickpeas or black beans for different flavors and textures.

→ Can I meal prep this dish?

Absolutely! This skillet keeps well in the refrigerator for up to 3 days, making it perfect for meal prepping.