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 seasonal vegetables (bell peppers, zucchini, carrots); 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper, to taste; Fresh herbs (like parsley or thyme) for garnish

Highlighted under: Healthy & Light

I love whipping up this Roasted Veggie White Bean Skillet when I want something hearty yet healthy. The combination of roasted vegetables and creamy white beans creates a satisfying meal that's packed with flavor. Plus, it's incredibly easy to prepare! This dish not only fits my busy lifestyle, but it also brings a lovely burst of color to my table. We often enjoy it as a main course or a delightful side dish, making it a versatile favorite in my kitchen.

Created by

Adele Summers

Last updated on 2026-01-18T13:01:14.164Z

When I first created this recipe, I wanted something that was both nourishing and easy to make. Roasting the vegetables intensifies their natural sweetness while adding a bit of caramelization that elevates the dish. The white beans not only provide protein, but they also add a creamy texture that pairs beautifully with the roasted produce.

One of my favorite tips is to use a variety of seasonal vegetables, as this will not only enhance the flavor but also make the dish vibrant and visually appealing. Plus, if I have any leftovers, they taste even better the next day!

        What You'll Love About This Recipe
        Vibrant colors from fresh, seasonal vegetables
Creamy white beans create a satisfying texture
Perfect for meal prep or easy weeknight dinners

      

Choosing Your Vegetables

Selecting the right seasonal vegetables can significantly influence the flavor and texture of your Roasted Veggie White Bean Skillet. For this recipe, I recommend using a vibrant mix of bell peppers, zucchini, and carrots. Bell peppers add sweetness and color, while zucchini contributes a light, tender bite. Carrots bring a satisfying crunch. Feel free to replace any of these with other favorites such as cherry tomatoes or asparagus depending on what’s in season at your local market.

When you chop your vegetables, aim for uniformity in size; this ensures even roasting. My favorite technique is to cut them into bite-sized pieces, roughly 1 to 1.5 inches. This size allows them to caramelize beautifully while becoming tender in the oven. Remember that denser vegetables like carrots may need a slightly longer roasting time compared to more delicate options like zucchini.

Enhancing Flavor with Seasoning

The seasoning blend of garlic powder and onion powder is an essential layer of flavor in this dish. These dried seasonings enhance the natural sweetness of the vegetables without overpowering their fresh taste. If you want to add an extra kick, consider including a pinch of crushed red pepper flakes for a subtle heat that complements the roasted veggies.

Don't hesitate to adjust the salt and pepper according to your taste preferences. A good tip is to start with less salt; you can always add more after tasting the final dish. Experimenting with different herbs in the garnish phase, like fresh basil or oregano, can also elevate your skillet to new flavor heights.

Ingredients

Gather the following ingredients to create this nourishing skillet dish:

Ingredients

2 cups mixed seasonal vegetables (bell peppers, zucchini, carrots)
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Fresh herbs (like parsley or thyme) for garnish

Make sure to check your pantry for any additional spices or herbs you enjoy!

Instructions

Follow these simple steps to cook your Roasted Veggie White Bean Skillet:

Preheat the Oven

Preheat your oven to 400°F (200°C) to get it ready for roasting.

Prepare the Vegetables

Chop your mixed seasonal vegetables into bite-sized pieces and place them on a baking sheet.

Season the Vegetables

Drizzle the chopped vegetables with olive oil, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.

Roast the Vegetables

Roast the vegetables in the oven for about 25 minutes or until they are tender and slightly caramelized.

Combine Beans

Remove the vegetables from the oven and mix in the white beans. Return to the oven for an additional 5 minutes to heat the beans through.

Serve

Remove from the oven, garnish with fresh herbs, and serve warm.

Enjoy your delicious and nutritious meal!

Pro Tips

Feel free to experiment with different vegetables or add spices to suit your preferences. This dish also works great as a base for protein like grilled chicken or tofu.

Make-Ahead and Storage Tips

This Roasted Veggie White Bean Skillet is perfect for meal prepping. You can chop the vegetables a day in advance and store them in the fridge. Just be sure to keep them in an airtight container to maintain their freshness. The beans can also be prepared ahead of time or canned beans can be rinsed a day before serving for convenience.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place the skillet back in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, or heat on the stovetop over medium heat, stirring gently.

Serving Suggestions and Variations

While this dish shines as a hearty main course, it also makes for an excellent side dish paired with grilled chicken or fish. You could add a dollop of tahini or a sprinkle of feta cheese before serving for a creamy finish. A side of quinoa or brown rice offers a wholesome, nutty companion that makes the meal even more filling.

For a twist, consider incorporating different legumes into the skillet, like chickpeas or black beans, for added protein and texture. You could also experiment with roasting the vegetables in balsamic vinegar for a tangy flavor or add a splash of lemon juice before serving for a bright finish.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but they may require slightly longer roasting time.

→ How do I store leftovers?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe vegan?

Yes, this dish is naturally vegan as it contains no animal products.

→ What can I serve with this skillet?

This dish pairs well with quinoa, rice, or a side salad.