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 of mixed vegetables (bell peppers, zucchini, and red onions); 1 can (15 oz) of white beans, drained and rinsed; 3 tablespoons olive oil; 2 teaspoons garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet because it combines effortless preparation with vibrant flavors. The roasted vegetables caramelize beautifully, enhancing their natural sweetness while providing a satisfying texture. Every bite is packed with nutrients and warmth. This dish is perfect for weeknight dinners or meal prep, and I find it's a great way to use up any leftover veggies in the fridge. Plus, it’s ready in under 30 minutes, making it a busy person's dream meal!

Created by

Vanessa Doyle

Last updated on 2026-01-18T13:13:16.906Z

When I first made this Roasted Veggie White Bean Skillet, I was amazed at how the combination of flavors worked so perfectly together. Roasting the vegetables not only brings out their sweetness but also adds a delicious depth that is hard to resist. I recommend using seasonal veggies for the best taste and texture. Each ingredient plays its part wonderfully, making this dish both wholesome and satisfying.

I’ve found that mixing different beans can take this dish to the next level. The white beans offer a creamy texture that complements the roasted goodness perfectly. It’s such a versatile recipe, and I often add whatever herbs I have on hand to keep things interesting and fresh!

        Why You'll Love This Recipe
        Vibrant colors and flavors that brighten up your dining experience
Nutritious ingredients that provide a wholesome meal
Versatile and customizable to use any leftover vegetables

      

Ingredient Insights

The mixed vegetables in this dish, particularly bell peppers, zucchini, and red onions, not only add vibrant colors but also vary in texture and flavor. Bell peppers provide a sweet crunch, zucchini adds a tender bite, and red onions lend a slightly sharp taste. Together, they create a harmonious balance. Feel free to experiment with your favorite seasonal vegetables, such as carrots or broccoli, to fit your palate or to use any leftovers you have on hand. Each vegetable combination will lend a unique flavor to the skillet.

White beans are the unsung hero in this Roasted Veggie White Bean Skillet. They offer both creaminess and protein, making the dish heartier and more satisfying. Their neutral flavor absorbs the spices and compliments the sweetness of the roasted vegetables beautifully. If you’re looking for a different protein source, chickpeas can be a great substitute; however, their firmer texture may slightly alter the dish's overall creaminess.

Cooking Technique Tips

Achieving perfectly roasted vegetables is crucial for this dish. When spreading the vegetables on the baking sheet, ensure there's enough space between each piece; overcrowding can lead to steaming rather than roasting. For optimal results, I recommend using parchment paper to line the baking sheet, making cleanup a breeze and preventing sticking. Roast them until they exhibit a golden color and a slight char, which typically takes about 20 minutes at 425°F (220°C). This not only enhances the flavor but also adds a delightful texture.

When combining the roasted vegetables with white beans in the skillet, take care to gently mix them to maintain the integrity of the vegetables. This step also allows the beans to mingle with the flavorful residue left in the pan, ensuring every bite is packed with taste. If you'd like a creamier consistency, consider mashing a portion of the beans before mixing; this adds a beautiful thickness to the dish.

Ingredients

Gather these simple ingredients to make your Roasted Veggie White Bean Skillet.

Ingredients

2 cups of mixed vegetables (bell peppers, zucchini, and red onions)
1 can (15 oz) of white beans, drained and rinsed
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Make sure to adjust the vegetable mix according to your preference!

Instructions

Follow these steps to create your flavorful skillet dish.

Preheat the oven and prepare veggies

Preheat your oven to 425°F (220°C). Chop your mixed vegetables into bite-sized pieces and place them in a mixing bowl.

Season the vegetables

Drizzle the olive oil over the veggies, and sprinkle the garlic powder, smoked paprika, salt, and pepper. Toss everything together until well coated.

Roast the vegetables

Spread the seasoned vegetables on a baking sheet in a single layer. Roast for 20 minutes, or until golden and tender.

Combine with white beans

In a large skillet, combine the roasted vegetables with the white beans. Stir gently to mix.

Serve and enjoy

Garnish with fresh parsley and serve hot. Enjoy your delicious and hearty meal!

Feel free to add toppings such as cheese or additional herbs for extra flavor!

Pro Tips

For a little kick, add some crushed red pepper flakes or a squeeze of lemon juice just before serving to enhance the flavors.

Storage and Meal Prep

This Roasted Veggie White Bean Skillet stores wonderfully, making it an excellent choice for meal prep. Once cooled, place leftovers in an airtight container in the fridge, where they can last for up to three days. When reheating, you can use a microwave or a skillet on low heat, adding a splash of vegetable broth to maintain moisture. Just be careful not to overheat, as this can dry out the beans and vegetables.

If you want to freeze this dish, I recommend sealing individual servings in freezer-safe containers. It can be frozen for up to two months. To reheat from frozen, thaw overnight in the fridge, then reheat as mentioned earlier. This makes it a great option for busy weekdays when you need a healthy meal in a pinch!

Serving Suggestions

For a delightful finish, consider serving the Roasted Veggie White Bean Skillet over a bed of cooked quinoa or brown rice. This adds an extra layer of texture and ensures you have a complete meal with all the essential nutrients. Additionally, topping the dish with a sprinkle of feta cheese or nutritional yeast can bring in a deliciously savory twist that enhances the overall flavor profile.

To elevate the dish further, serve it with a side of crusty whole grain bread or a fresh green salad. This not only complements the flavors’ richness but also adds a refreshing crunch that contrasts beautifully with the warmth of the skillet. Feel free to drizzle a balsamic glaze or a squeeze of lemon over the top for an added zing!

Questions About Recipes

→ Can I use frozen vegetables?

Yes! Frozen vegetables are a great time-saver. Just make sure to thaw and drain them well before roasting.

→ What other beans can I use?

You can substitute white beans with chickpeas, black beans, or kidney beans based on your preference.

→ How can I store the leftovers?

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

→ Is this recipe vegan?

Yes, this Roasted Veggie White Bean Skillet is completely vegan and packed with plant-based goodness!