Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium zucchini, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1 medium red onion, chopped; 2 cups cooked white beans (cannellini or great northern); 3 tablespoons olive oil; 2 teaspoons dried oregano; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love putting together this Roasted Veggie White Bean Skillet for a warm, comforting meal. It brings together vibrant roasted vegetables and creamy white beans, creating a dish that is both nutritious and delicious. The best part is how easy it is to prepare—all you need is one pan and about 30 minutes. This dish is perfect for weeknight dinners or a quick lunch, and I often add whatever vegetables I have on hand. You won't be disappointed with this delightful and hearty recipe!

Created by

Rosie Mitchell

Last updated on 2026-01-18T11:40:18.597Z

When I first created this Roasted Veggie White Bean Skillet, I wanted something hearty yet simple to make. Roasting enhances the natural sweetness of the vegetables, and combining them with white beans creates a lovely rich flavor. Plus, the one-skillet method means less cleanup, which is always a win in my book!

To make this dish even more interesting, I sometimes play with the herbs and spices. Fresh thyme or rosemary can elevate the flavors, while a squeeze of lemon at the end adds a refreshing zest. Always remember to season your beans properly to bring the whole dish together. Each bite is a joy, bursting with textures and tastes!

        Why You'll Love This Recipe
        Vibrant and colorful presentation that is pleasing to the eye
Nutritious, packed with fiber and plant-based protein
Versatile recipe that can easily adapt to seasonal vegetables

      

Ingredient Insights

The combination of zucchini, bell pepper, cherry tomatoes, and red onion not only gives this dish its vibrant colors but also a variety of flavors and textures. Zucchini offers a subtle crunch, while bell peppers provide a sweet undertone. Cherry tomatoes burst with juiciness, creating a contrast with the creaminess of the white beans. Each vegetable plays a crucial role in the overall taste, and you can adjust the mix according to what you have available.

When selecting your vegetables, freshness matters significantly. Look for firm zucchini with a glossy skin and bright bell peppers that have no blemishes. If you're considering substitutions, asparagus or broccoli can be excellent alternatives to the zucchini, while adding spinach towards the end of cooking can give a nice nutrient boost without overpowering the dish.

Cooking Techniques

Roasting the vegetables at 400°F is essential, as it caramelizes their natural sugars, enhancing their flavors. Keep a close eye on them around the 15-minute mark; they should be tender but not mushy. For best results, ensure that the vegetables are spread out in a single layer on the baking sheet to avoid steaming. If they appear glossy and slightly charred around the edges, you’ve successfully achieved that golden roasting perfection.

Combining the roasted vegetables with white beans requires a gentle touch. Too much stirring can break down the beans, resulting in a mushy texture. Instead, fold the ingredients together carefully over medium heat just until warmed, which should take about 3-5 minutes. This helps maintain the integrity of the beans while allowing the flavors to meld beautifully.

Serving and Storing

This Roasted Veggie White Bean Skillet can be served warm, but it also makes for a great cold salad option when refrigerated. If you're preparing it ahead of time, consider storing the roasted vegetables and white beans separately. This approach can help maintain the texture and keep them from becoming soggy. Store in airtight containers in the fridge for up to 3 days.

For a delightful twist, try serving this dish over grains like quinoa or brown rice. The nuttiness of the grains complements the creaminess of the beans perfectly. Additionally, you can top it with feta cheese or a drizzle of balsamic glaze for a gourmet finish. This dish is incredibly adaptable, so feel free to get creative with your toppings and pairings!

Ingredients

Gather these ingredients for a delicious Roasted Veggie White Bean Skillet.

Ingredients

1 medium zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 medium red onion, chopped
2 cups cooked white beans (cannellini or great northern)
3 tablespoons olive oil
2 teaspoons dried oregano
Salt and pepper to taste
Fresh parsley, for garnish

Once you have all the ingredients, you're ready to start cooking!

Instructions

Follow these steps to make your Roasted Veggie White Bean Skillet.

Preheat the Oven

Preheat your oven to 400°F (200°C) to get ready for roasting the vegetables.

Prepare the Vegetables

In a bowl, combine the diced zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, add oregano, salt, and pepper. Toss to coat evenly.

Roast the Vegetables

Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, until tender and slightly caramelized.

Combine with Beans

In a large skillet over medium heat, combine the roasted vegetables with the cooked white beans. Stir gently to combine and heat through.

Garnish and Serve

Once heated, transfer to a serving dish, garnish with fresh parsley, and enjoy your delicious meal!

Now you can enjoy this filling and tasty skillet dish!

Pro Tips

Feel free to customize the vegetables based on the season or what you have in your fridge. Adding a touch of cheese on top before serving can make it even more indulgent.

Meal Preparation Tips

To speed up the preparation of this dish, consider using pre-cooked canned beans. They save time and are easy to store for quick meals. However, if you use dried beans, soak them overnight and cook until tender before incorporating them into the skillet. This approach ensures you have perfectly cooked beans that can absorb the flavors of the roasted vegetables.

When working with fresh vegetables, it’s key to chop uniform sizes to ensure even cooking. Dicing them into 1-inch pieces generally provides the best results. This size allows for a nice balance between tenderness and texture after roasting, preventing some from becoming overly soft while others are still firm.

Flavor Variations

Experiment with different herbs and spices to customize the flavor profile of the skillet. For instance, adding smoked paprika brings a wonderful depth, or a pinch of red pepper flakes can add just the right amount of heat. For a Mediterranean twist, consider incorporating sun-dried tomatoes or olives, which pair beautifully with the beans and veggies.

If you want a more protein-rich dish, feel free to add diced tofu or tempeh. Sauté them in the skillet prior to adding the roasted vegetables. This addition not only boosts the protein content but also adds a new layer of texture, making your meal even more satisfying.

Questions About Recipes

→ Can I use canned white beans?

Yes, canned white beans work great! Just make sure to drain and rinse them before adding.

→ What vegetables can I add?

You can include veggies like carrots, broccoli, or spinach for added flavor and nutrients.

→ Is this dish vegan?

Yes, this recipe is entirely plant-based and vegan-friendly.

→ Can I make this ahead of time?

Absolutely! You can prepare the roasted veggies and beans ahead of time and store them in the fridge. Just reheat before serving.