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 mixed bell peppers, chopped; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 1 can (15 oz) white beans, drained and rinsed; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love how simple yet flavorful this Roasted Veggie White Bean Skillet is. It’s packed with vibrant vegetables and protein-rich white beans, making it a nutritious and satisfying dish. With a touch of herbs and spices, each bite is a delightful explosion of flavor. Whether you're preparing a quick weeknight dinner or a healthy meal prep option, this skillet recipe checks all the boxes. It's an easy way to incorporate more veggies into your diet while also enjoying a hearty and delicious meal.

Created by

Natalie Warren

Last updated on 2026-01-18T13:46:12.328Z

When I first tried making a one-pan dish, I was thrilled with how effortlessly it all came together. Roasting the veggies before adding them to the beans not only enhances their natural sweetness but also allows the flavors to meld beautifully. I’ve found that mixing seasonings like oregano and paprika gives this dish a flavorful depth that’s just addictive!

One tip I swear by is to use parchment paper on the baking sheet. It helps the veggies roast evenly and makes clean-up a breeze. Plus, I love how the white beans absorb the roasted flavors, turning this quick meal into a celebratory feast at any table!

        Why You Will Love This Recipe
        Colorful and wholesome ingredients that are good for you
Bursting with flavor thanks to roasted vegetables and hearty beans
Perfect for meal prep, easily re-heats and tastes even better the next day

      

Making the Most of Your Ingredients

Selecting the right vegetables can elevate your Roasted Veggie White Bean Skillet significantly. Opt for fresh, vibrant bell peppers and zucchini, as they provide both color and a range of textures. I recommend using a mix of colors to create an appealing dish. The cherry tomatoes add a burst of sweetness, balancing out the savory elements. If you're looking for a substitute for any of these veggies, consider using asparagus or carrots, which also roast beautifully and bring a unique flavor profile.

The white beans are a key element in this dish, not just for protein but also for their creamy texture. While canned beans work seamlessly here for convenience, soaking and cooking dry beans could provide even better flavor and texture. If you're dealing with dietary restrictions, feel free to swap the white beans for chickpeas or lentils, maintaining the heartiness of the dish while catering to different needs.

Cooking Techniques for Flavor

When roasting vegetables, the goal is to achieve a beautiful caramelization that enhances their natural sweetness. For this recipe, spreading the vegetables in a single layer on the baking sheet plays a crucial role. Overcrowding can lead to steaming rather than roasting. Keep an eye on them while roasting; they should be tender with golden edges, about 20 minutes. If they seem undercooked, give them an extra 5 minutes—check for that enticing aroma! It’s part of the magic of roasting.

After transferring the roasted vegetables to the skillet, gently combining them with the white beans over medium heat is essential. You want to warm the beans without mashing them; a rubber spatula works best for this. This step ensures that each spoonful contains a delightful mix of flavors, with the seasoned beans absorbing some of the roasted vegetable essence, enhancing the overall taste.

Serving and Storing Tips

This Roasted Veggie White Bean Skillet is not only delicious fresh but also serves as an excellent meal prep option. Store any leftovers in an airtight container in the refrigerator for up to 4 days. I find that the flavors meld beautifully overnight, making reheating an even more rewarding experience. Just heat it up in a skillet over medium heat for several minutes, adding a splash of water or broth to keep it moist.

For serving, pair this dish with a side of whole grain like quinoa or brown rice, which complements the texture and adds more nutrition. If you're entertaining, serving it in a rustic cast-iron skillet adds charm to the table. For a burst of freshness, consider squeezing some lemon juice over the top before serving. This small addition can brighten up the dish beautifully!

Ingredients

Gather these fresh ingredients to create an unforgettable meal.

Ingredients

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

These ingredients come together beautifully in the skillet!

Instructions

Follow these simple steps for a delicious skillet meal.

Preheat the Oven

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roast the Vegetables

In a large bowl, toss the chopped peppers, zucchini, and cherry tomatoes with olive oil, garlic, oregano, paprika, salt, and pepper. Spread in an even layer on the prepared baking sheet and roast for about 20 minutes.

Combine with Beans

Once the vegetables are roasted, remove from the oven and transfer them to a skillet. Add the white beans and stir to combine. Cook over medium heat for an additional 5-7 minutes to warm the beans through.

Garnish and Serve

Remove from heat, sprinkle with fresh parsley, and enjoy your delicious Roasted Veggie White Bean Skillet!

Your skillet dish is ready to be enjoyed!

Pro Tips

Feel free to customize the vegetables based on what you have on hand, or add a splash of lemon juice for a bright finish.

Customizing Your Dish

One of the fantastic aspects of the Roasted Veggie White Bean Skillet is its versatility. Don’t hesitate to get creative! You can experiment with different herbs and spices according to your taste preferences. Rosemary or thyme would add a lovely aromatic touch, while a sprinkle of chili flakes can introduce a bit of heat if that’s your preference.

For a creamy finish, consider stirring in a dollop of Greek yogurt or a sprinkle of feta cheese just before serving. This will enhance the dish's richness and provide a delightful contrast to the roasted veggies' texture. If you’re looking for a plant-based option, a spoonful of tahini in the mix can also provide creaminess and depth without dairy.

Freezing and Reheating

If you're considering making this dish in advance, it freezes exceptionally well. Portion the cooled skillet supper into freezer-safe containers, ensuring to leave some space for expansion. It will keep well in the freezer for up to three months. When you're ready to eat, thaw overnight in the refrigerator and reheat gently on the stove, adding a bit of water or broth to maintain moisture.

Take care not to overheat when reheating, as this can make the beans mushy. Instead, warm gradually over low-medium heat, stirring frequently to encourage even heating. You’ll find that this dish remains flavorful and satisfying, even after freezing!

Questions About Recipes

→ Can I make this dish vegan?

Yes! This recipe is naturally vegan as it contains no animal products.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. It reheats well on the stove or in the microwave.

→ Can I use canned beans instead of dried beans?

Absolutely! Canned beans are quick and convenient, just be sure to rinse and drain them before use.

→ What can I serve with this skillet?

This dish is great on its own but pairs nicely with quinoa, rice, or crusty bread for a more filling meal.