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: 1 can (15 oz) white beans, drained and rinsed; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love how this Roasted Veggie White Bean Skillet brings together fresh, seasonal vegetables with the protein-packed goodness of white beans. It’s a vibrant dish that bursts with flavor and is perfect for a quick weeknight dinner or a cozy weekend meal. With just a few ingredients and minimal prep time, this one-skillet meal is satisfying and nourishing. Every bite is colorful, and I especially enjoy how the different textures play off one another, creating a satisfying culinary experience.

Created by

Talia Preston

Last updated on 2026-01-18T12:22:08.665Z

When I first experimented with the Roasted Veggie White Bean Skillet, I was amazed at how easily a symphony of flavors came together in just one dish. I roasted bell peppers, zucchini, and cherry tomatoes until they were tender and caramelized, then tossed them with creamy white beans. This combination not only tastes divine but is also a feast for the eyes with its array of colors.

One specific tip I learned is to let the veggies roast until they're just starting to char; that’s when they develop an incredible depth of flavor. After that, a sprinkle of fresh herbs right before serving elevates the dish even further, making it a true standout for any meal.

        Why You Will Love This Recipe
        A hearty, plant-based option that satisfies every appetite
Versatile recipe that lets you use whatever veggies you have on hand
Quick and easy cleanup with just one skillet needed

      

The Role of White Beans

White beans are a fantastic source of protein and fiber, making them an integral part of this skillet dish. They not only add a hearty texture but also absorb the flavors of the herbs and roasted vegetables beautifully. If you're looking to increase the protein content even further, you can consider using chickpeas instead; just be aware that they will slightly change the flavor profile.

Another benefit of using white beans is their versatility. They work well in both Mediterranean and various international cuisines. If you have other canned beans at home, feel free to swap them in. Just make sure to adjust the seasoning as some beans may have added salt that can alter the dish's flavor balance.

Roasting Techniques

When roasting the vegetables, watch for that golden edge, which indicates caramelization and enhances the flavors. A good rule of thumb is to arrange the veggies in a single layer on the baking sheet to ensure even cooking. Crowding the pan might cause them to steam instead of roast, resulting in a less flavorful, soggy texture.

The roasting time can vary depending on your oven and the size of your vegetable pieces. If you prefer a bit more char, consider roasting for an additional 5 minutes. Just keep an eye on them to prevent burning – they should be tender when pierced with a fork yet still have some bite.

Serving Suggestions

This Roasted Veggie White Bean Skillet is versatile in how you can serve it. For a complete meal, consider pairing it with a side of crusty bread or over a bed of quinoa or rice to soak up the delicious juices. A dollop of yogurt or a sprinkle of feta cheese can also add a creamy contrast to the dish.

If you want to elevate the meal even further, consider a bright burst of acidity. A squeeze of fresh lemon juice or a splash of balsamic vinegar just before serving can really brighten the flavors. And don't forget the parsley garnish – it not only adds color but also a fresh herbaceous note that complements the roasted veggies beautifully.

Ingredients

Gather these ingredients for a delicious, healthy meal:

Ingredients

1 can (15 oz) white beans, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Once you have everything ready, you'll be amazed by how quickly this dish comes together!

Instructions

Let's get cooking! Follow these simple steps to make your Roasted Veggie White Bean Skillet:

Preheat Oven

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

Prepare Veggies

In a large bowl, combine the diced bell peppers, sliced zucchini, and halved cherry tomatoes. Add olive oil, minced garlic, dried oregano, and thyme. Season with salt and pepper, and toss until evenly coated.

Roast Vegetables

Spread the vegetable mixture onto a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and slightly charred.

Combine with Beans

Once roasted, remove the vegetables from the oven and transfer them to a skillet. Add the white beans to the skillet and stir gently to combine all ingredients.

Heat Everything

Heat over medium heat until everything is warmed through, about 5 minutes. Adjust seasoning as needed.

Serve and Garnish

Serve hot, garnished with fresh parsley for an added touch of flavor.

Enjoy your nutritious and colorful meal!

Pro Tips

Feel free to swap in your favorite seasonal vegetables or whatever you have on hand. This recipe is very flexible and forgiving, so let your creativity shine!

Make-Ahead and Storage

This skillet dish is excellent for meal prep. You can roast the vegetables and keep them stored in an airtight container in the fridge for up to four days. Just reheat them in the skillet to ensure they regain their original texture before serving. White beans can be prepared in advance as well; just drain and rinse them and store them together with the veggies.

If you happen to have leftovers, they can be stored in the refrigerator for up to three days. To maintain the freshness, reheat gently in the skillet over low heat. Adding a splash of vegetable broth can help revive the dish’s moisture and flavor.

Variations to Try

Feel free to customize this dish by using seasonal produce. Roasted eggplant, spinach, or asparagus would serve as delightful additions or substitutes. The key is to adjust the cooking time for different vegetables to achieve optimal tenderness and flavor – some may need a shorter roasting time than others.

For a spicier kick, consider adding red pepper flakes or a dash of smoked paprika to the vegetable mix. Alternatively, you can top it with fresh basil or arugula for an additional layer of flavor. Experimenting with different herbs or spices can bring a new dimension to this already delicious dish.

Questions About Recipes

→ Can I use canned vegetables instead of fresh?

While fresh vegetables are recommended for the best flavor and texture, you can use canned ones in a pinch. Just be sure to drain and rinse them well.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.

→ Can I make this dish ahead of time?

Absolutely! You can prepare the roasted veggies and beans a day ahead. Just reheat before serving.

→ What can I serve with this dish?

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