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 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, sliced; 2 carrots, sliced; 1 red onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 can (15 oz) white beans, drained and rinsed; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 1 tablespoon lemon juice

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie White Bean Skillet because it captures the vibrant flavors of seasonal vegetables while being incredibly easy to prepare. The combination of roasted veggies and creamy white beans creates a comforting yet nourishing meal that's perfect any time of the year. Plus, it’s a one-pan dish, making cleanup a breeze! Whether it's a casual weeknight dinner or a gathering with friends, this skillet is bound to be a hit.

Created by

Morgan Reeves

Last updated on 2026-01-18T12:10:10.613Z

One evening, I decided to experiment with different types of vegetables that I had left in the fridge. I roasted a mix of bell peppers, zucchini, and carrots, and tossed them with white beans that provide not only protein but also a delightful creaminess. The result was a colorful, hearty dish that exceeded my expectations.

What I found particularly impressive is how roasting enhances the natural sweetness of the vegetables. It’s a simple method, yet it brings out layers of flavors that you wouldn't typically taste in plain steamed veggies. I highly recommend drizzling it with a bit of balsamic glaze for a tangy kick!

        Why You'll Love This Recipe
        Vibrant colors and flavors that brighten your meal
Packed with protein and fiber from white beans
Easily adaptable with your favorite seasonal veggies

      

Choosing the Right Vegetables

When preparing this Roasted Veggie White Bean Skillet, selecting the right vegetables is key to maximizing flavor and texture. Bell peppers add sweetness, while zucchini and carrots introduce moisture. Feel free to explore seasonal produce; for instance, adding butternut squash or asparagus can enhance the dish’s profile, offering unique tastes and textures. Aim for a variety of colors to make the dish visually appealing and nutritious.

It’s also important to ensure even cooking. Cut your veggies into similar sizes—about one-inch pieces are ideal for this recipe. This ensures that everything cooks uniformly, with no undercooked or burnt pieces. If you notice some veggies cooking faster than others, don't hesitate to pull them out early and keep roasting the remaining ones for optimal tenderness.

The Role of White Beans

White beans are not just a protein powerhouse; they also have a creamy texture that complements the roasted vegetables beautifully. In this recipe, I recommend using cannellini or navy beans for their mild flavor and smooth consistency. The beans help create a hearty base for the dish without overpowering the other ingredients, making them a perfect match for the roasted veggies.

If you're looking for a substitute, chickpeas can work in a pinch, though they will add a different texture and flavor. For those following a low-sodium diet, opt for low-sodium beans or cook your own from scratch. Just remember to soak them overnight and boil until tender before using them in this skillet, which will require some extra planning.

Serving and Storing Your Skillet

This dish is versatile when it comes to serving options. I often enjoy it as a standalone meal, but it can also make a great side dish alongside grilled proteins or over a bed of leafy greens. For added flavor, sprinkle some feta cheese or a dollop of yogurt before serving. A drizzle of balsamic reduction can elevate the dish further, enhancing the sweetness of the roasted vegetables.

If you have leftovers, store them in an airtight container in the refrigerator; it’ll keep well for about 3 to 4 days. Reheating is simple—just warm it up on the stovetop over medium heat until heated through. If you prefer to make a batch ahead of time, consider freezing it. Just ensure the dish cools completely before transferring it to a freezer-safe container. It can be frozen for up to three months, providing a quick meal option on busy days.

Ingredients

Gather these fresh ingredients for a delicious meal!

Roasted Veggies

1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, sliced
2 carrots, sliced
1 red onion, chopped
2 tablespoons olive oil
Salt and pepper to taste

White Beans

1 can (15 oz) white beans, drained and rinsed
1 teaspoon garlic powder
1 teaspoon dried thyme
1 tablespoon lemon juice

Mix and match vegetables based on your preference!

Instructions

Follow these simple steps to create your skillet dish.

Preheat Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

Toss the diced bell peppers, zucchini, carrots, and onion with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.

Roast the Veggies

Roast the veggies in the oven for about 25 minutes until they are tender and caramelized, stirring halfway through.

Combine with Beans

In a large skillet, combine the roasted veggies with the white beans, garlic powder, thyme, and lemon juice. Stir gently to mix the flavors.

Heat and Serve

Heat the skillet over medium heat for about 5 minutes, allowing the beans to warm through. Serve immediately and enjoy!

Don’t forget to garnish with fresh herbs for added flavor!

Pro Tips

For a spicier kick, add a pinch of red pepper flakes when roasting the veggies. Feel free to substitute with any vegetables you have on hand.

Troubleshooting Roasting

If your vegetables aren’t getting that perfect caramelization, it could be due to overcrowding on the baking sheet. Spread them out in a single layer to ensure that hot air circulates around each vegetable, which promotes even roasting. If needed, use two baking sheets and rotate them in the oven halfway through cooking.

Additionally, if your veggies seem to brown too quickly, consider lowering the oven temperature slightly to around 400°F (200°C). This adjustment will allow them to cook through without burning. Keep an eye on them, aiming for tender, golden edges for the best flavor.

Flavor Enhancements

To kick the flavor up a notch, experiment with spices such as smoked paprika or cumin for an earthy undertone. Fresh herbs, like parsley or basil, sprinkled right before serving can add a fresh finish to the dish. For a little heat, consider red pepper flakes or a splash of hot sauce mixed in with the white beans.

You can even customize the dish with a splash of your favorite vinegar or citrus zest for brightness. A little experimentation can lead to delightful surprises and ensure you get the most out of this wonderfully adaptable recipe.

Portion Adjustments

This recipe scales well! If you're serving a larger group, simply double the amount of vegetables and beans. Just make sure you have a large enough skillet, or consider cooking in batches if necessary. For smaller servings, you can easily halve the recipe, and there's no need to adjust the cooking time significantly—just keep an eye on the veggies and beans while heating them together.

Keeping portion sizes in mind helps maintain the balance of flavors and textures, ensuring each bite is just as delicious, regardless of how many people you're serving.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can work, but reduce roasting time as they may cook faster.

→ How long will leftovers keep in the fridge?

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

→ Can I make this vegan?

Absolutely! This recipe is already vegan-friendly with no animal products involved.

→ What can I serve with this dish?

It pairs well with quinoa, rice, or a simple side salad for a balanced meal.