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: 2 cups mixed vegetables (zucchini, bell peppers, and cherry tomatoes); 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I’ve always found comfort in a hearty meal, and this Roasted Veggie White Bean Skillet truly hits the spot. With its vibrant mix of roasted vegetables and creamy white beans, it’s a one-pan dish that’s both simple and satisfying. The best part? It comes together in just 30 minutes, making it perfect for busy weeknights or a cozy weekend dinner. I love how the flavors meld together in this skillet, creating a dish that’s bursting with nutrients and color.

Created by

Anya Coleman

Last updated on 2026-01-18T12:52:12.317Z

When I first crafted this Roasted Veggie White Bean Skillet, I wanted to create something that combined the freshness of vegetables with the heartiness of beans. The real secret is the roasting process, which enhances the flavors while adding a delightful texture. I remember tossing the veggies in olive oil, salt, and pepper, then watching them caramelize beautifully in the oven. The aroma filled my kitchen, and I knew I had something special.

This dish is not only delicious but nutritious as well. White beans provide a great source of protein and fiber, making this skillet a fulfilling meal without the heaviness. I like to serve it with a drizzle of balsamic glaze for added tang, which perfectly complements the sweetness of the roasted vegetables.

        Why You Will Love This Recipe
        A colorful medley of roasted veggies for a beautiful presentation
Creamy white beans that add satisfying protein and fiber
Quick and easy – ready in just 30 minutes!

      

The Flavor Profile

This Roasted Veggie White Bean Skillet boasts a delightful combination of flavors. The roasting process enhances the natural sweetness of the vegetables, giving them a slightly caramelized edge that contrasts beautifully with the creamy texture of the white beans. Using fresh herbs like parsley not only adds a pop of color but also brightens the dish, balancing the richness. The garlic powder acts as an aromatic base, infusing each bite with a gentle warmth without overpowering the other ingredients.

To elevate the flavor even further, consider drizzling a splash of lemon juice or balsamic glaze just before serving. This not only adds acidity but also balances the dish by cutting through the creaminess of the beans. If you enjoy a hint of spice, you might toss in a pinch of red pepper flakes during cooking for a subtle heat that complements the sweetness of the roasted vegetables perfectly.

Ingredient Versatility

This skillet recipe is incredibly versatile, allowing you to mix and match vegetables based on what you have on hand. While zucchini, bell peppers, and cherry tomatoes are perfect for roasting, you could also swap in eggplant, broccoli, or even seasonal vegetables like butternut squash. Just keep in mind that different vegetables may require slight adjustments in cooking time; for instance, denser vegetables might take a bit longer to roast until tender.

If you're looking to boost the nutritional profile, you can add some leafy greens such as spinach or kale. Add these towards the end of cooking, just long enough for them to wilt. For those with dietary restrictions, feel free to replace olive oil with a plant-based alternative like avocado oil, which also has a high smoke point for roasting.

Ingredients

For the Skillet

2 cups mixed vegetables (zucchini, bell peppers, and cherry tomatoes)
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Roast the Vegetables

Preheat the oven to 425°F (220°C). Toss the mixed vegetables with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes, or until tender and slightly caramelized.

Combine Ingredients

In a large skillet over medium heat, combine the roasted vegetables and white beans. Stir them together and cook for an additional 5 minutes until heated through.

Serve and Garnish

Remove from heat and garnish with chopped fresh parsley. Drizzle with balsamic glaze if desired and serve warm.

Pro Tips

Feel free to customize the vegetables based on what you have on hand. Broccoli, carrots, or sweet potatoes would also work wonderfully in this skillet.

Storage and Meal Prep

This dish is not only quick to prepare but also perfect for meal prepping. If you want to make it ahead of time, roast the vegetables in advance and store them in an airtight container in the refrigerator for up to three days. When you're ready to enjoy your skillet, simply reheat the veggies and beans together on the stovetop over medium heat until they’re warmed through, about 5-7 minutes.

To freeze leftovers, allow the skillet mixture to cool before transferring it to a freezer-safe container. It can be frozen for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove or in the microwave. Just keep in mind that the texture of some vegetables may change after freezing, so you're best using firmer varieties.

Serving Suggestions

The Roasted Veggie White Bean Skillet is delicious on its own but can be enhanced with various serving ideas. Pair it with a side of crusty bread for scooping, or serve it over a bed of quinoa or brown rice for a more filling meal. This would also make a fantastic filling for wraps or as a topping for baked potatoes.

For a more substantial dinner, consider adding protein like grilled chicken, shrimp, or tofu. These can be prepared separately and tossed in just before serving for a complete meal. Completing your plate with a fresh side salad dressed simply with olive oil and vinegar can add brightness and texture that complements the hearty skillet dish beautifully.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used. Just be sure to thaw and drain them before roasting to avoid excess water.

→ How long will leftovers last?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I make this dish vegan?

Yes, this recipe is naturally vegan as it doesn't contain any animal products.

→ What can I serve with this skillet?

This dish pairs well with a side salad, rice, or crusty bread for a complete meal.