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 vegetables (bell peppers, zucchini, carrots, etc.); 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon 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 for a cozy dinner. The combination of colorful roasted vegetables and hearty white beans creates a fulfilling meal that's packed with flavor. It's not just nutritious, but also incredibly easy to prepare! As the veggies roast, their natural sweetness intensifies, complementing the creamy texture of the beans perfectly. Whether you’re looking for a quick weekday meal or a delightful dish to share with friends, this recipe hits all the right notes and will definitely leave you craving more.

Created by

Marianne Hughes

Last updated on 2026-01-18T14:10:12.632Z

I remember the first time I made this Roasted Veggie White Bean Skillet; the aroma wafting through my kitchen was simply irresistible. The key to success here lies in roasting the veggies until they're perfectly caramelized. This not only brings out their sweetness but also adds a delightful texture to the dish. I often play around with seasonal veggies, using whatever I have on hand, but you can’t go wrong with bell peppers, zucchini, and red onions!

During one of my weekend meal prep sessions, I discovered that this skillet keeps well in the fridge and tastes even better the next day. I recommend letting the flavors meld overnight for a satisfying lunch. To take things up a notch, add some fresh herbs or a squeeze of lemon just before serving. Trust me, this dish is a game changer!

        Why You'll Love This Recipe
        A colorful medley of roasted vegetables that looks as good as it tastes
Rich in protein and fiber, making it a healthy, satisfying meal
Easy to customize with your favorite seasonal veggies and herbs

      

Vegetable Selection and Preparation

The choice of vegetables is crucial in this Roasted Veggie White Bean Skillet. I recommend including a variety of colors and textures, such as vibrant bell peppers, tender zucchini, and sweet carrots. These not only enhance the visual appeal but also contribute different flavors and nutritional benefits. You can also consider using seasonal vegetables like asparagus in spring or butternut squash in autumn for a unique twist.

When chopping the vegetables, aim for uniform sizes to ensure even cooking. Smaller pieces will caramelize faster and develop a deep flavor. You can also experiment with the seasoning blend; adding a sprinkle of smoked paprika or chili flakes can add depth and complexity to the dish.

Cooking Techniques for Optimal Flavor

Roasting vegetables at 400°F (200°C) is key to achieving that beautiful caramelization, which enhances their sweetness. During the roasting phase, check the vegetables around the 20-minute mark; they should be tender and have golden edges. If they seem too firm, give them a few extra minutes, stirring halfway through to ensure even roasting.

When sautéing the garlic, be mindful not to overcook it. Just a minute over medium heat is enough to release its aromatic compounds without risking bitterness. The combination of sautéed garlic with the roasted veggies creates a harmonious base for the white beans, elevating the entire dish to a new level.

Serving and Storing Your Skillet

For serving, you can enjoy this skillet dish on its own or pair it with grains like quinoa or brown rice for added texture and nutrition. A squeeze of fresh lemon juice just before serving can brighten the flavors and add a zesty finish. Feel free to top with crumbled feta or a dollop of yogurt for extra creaminess.

This dish stores well, making it an excellent candidate for meal prep. After cooking, allow it to cool before transferring to an airtight container. It can be stored in the refrigerator for up to four days. For reheating, a quick sauté in a pan will revitalize the flavors, or you can microwave it, though be cautious of overcooking the beans, which can turn mushy.

Ingredients

For the Skillet

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

Instructions

Preheat the Oven

Start by preheating your oven to 400°F (200°C).

Prepare the Veggies

Chop your mixed vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and dried oregano. Toss to combine.

Roast the Vegetables

Roast in the preheated oven for about 20-25 minutes, or until they are tender and starting to caramelize.

Combine Ingredients

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the roasted vegetables and white beans together.

Mix and Heat Through

Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning if necessary.

Serve

Garnish with fresh parsley before serving and enjoy your healthy meal!

Pro Tips

Feel free to swap in any veggies you love or have on hand! Adding a splash of lemon juice right before serving brightens up the dish.

Ingredient Substitutions

If you're looking to switch up the beans, cannellini or navy beans can make great substitutes for white beans. They offer similar creamy textures and are packed with protein. For a fresh twist, consider adding chickpeas, which add a slightly nutty flavor and additional protein.

If you want to maintain a lower carb profile, try using cauliflower rice instead of regular white beans. Roasted cauliflower has a great flavor and can soak up the seasonings well, though it’s less filling. You could also replace the olive oil with avocado oil for a different flavor and health benefits.

Dietary Adjustments

This recipe is naturally vegan and gluten-free, making it suitable for a variety of diets. However, to make it suitable for a higher protein diet, consider batching it with a grain like farro or quinoa, adding a nutritious base while enhancing the dish's heartiness.

For those seeking to reduce sodium, rinse the canned beans thoroughly and opt for low-sodium vegetable broth as a cooking base instead of oil when mixing the skillet ingredients. This adjustment will help control sodium levels without sacrificing flavor.

Flavor Enhancements

For an extra depth of flavor, consider marinating the chopped vegetables in balsamic vinegar for 15-30 minutes before roasting. This not only adds tanginess but also enhances the roasting process, caramelizing the sugars in the veggies further.

Experimenting with fresh herbs like thyme or rosemary can completely change the profile of your dish. Add them towards the end of cooking to maintain their aromatic qualities, or sprinkle some fresh basil before serving for a vibrant finishing touch.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen mixed vegetables work well. Just make sure to thaw and drain them before roasting.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.

→ What can I serve this dish with?

Serve it on a bed of quinoa, rice, or alongside crusty bread for a complete meal.

→ Can I make it vegan?

Absolutely! This recipe is naturally vegan as it is.