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

Highlighted under: Healthy & Light

I absolutely love creating one-pan meals that are not only delicious but also vibrant and nutritious. The Roasted Veggie White Bean Skillet has quickly become a favorite in my kitchen. With its colorful assortment of seasonal vegetables and hearty white beans, this dish is perfect for any night of the week. The roasted flavors meld beautifully, and the creamy texture of the beans adds a lovely contrast. Plus, it's so easy to make, making it the ideal recipe for busy days when I crave something wholesome yet satisfying.

Created by

Rowan Tate

Last updated on 2026-01-18T12:37:09.843Z

When I first decided to whip up this Roasted Veggie White Bean Skillet, I was skeptical about the mixture of flavors. However, as the veggies roasted and the aromas filled my kitchen, I knew I had struck gold. The combination of garlic and rosemary really elevates the dish, making it hearty while still being healthy.

One of my favorite tips is to use whatever vegetables are in season. I’ve made this recipe with zucchini, bell peppers, and even sweet potatoes. The versatility means I can rotate the ingredients based on what I have, ensuring it never gets boring. It's truly become a go-to recipe for me!

        Why You'll Love This Recipe
        Colorful and nutritious ingredients for a healthy meal
Hearty white beans provide filling protein
Easy to customize based on seasonal veggies
One-pan preparation for minimal cleanup

      

Maximizing Flavor with Roasting

Roasting vegetables is one of the best methods to enhance their natural sweetness and flavor. When you roast vegetables like zucchini and bell peppers at high temperatures, the sugars caramelize, creating a depth of flavor that is hard to achieve through steaming or boiling. Aim for 20 minutes at 400°F, turning them halfway to ensure even cooking. Keep an eye out for lightly charred edges, which indicate perfect caramelization.

Additionally, the olive oil helps to create a crispy texture while preventing the vegetables from drying out. If you want to spice things up, consider adding a pinch of red pepper flakes to your vegetable mix. This not only enhances the overall flavor profile but adds a gentle heat that perfectly complements the creamy white beans.

The Role of White Beans

White beans serve as the heart of this skillet dish, providing a rich source of plant-based protein and fiber. Their creamy texture blends wonderfully with the roasted vegetables, making every bite satisfying. When selecting your beans, choose a high-quality brand, as this can make a noticeable difference in both texture and flavor. Cannellini or great northern beans work particularly well, but you could also use navy beans if they’re what you have on hand.

If you wish to reduce sodium intake, opt for low-sodium canned beans or soak and cook dried beans yourself. Just remember, if using dried beans, prepare them ahead of time as they take longer to cook. The beans should be tender yet firm when combined with the veggies to achieve the desired texture in your skillet.

Storage and Meal Prep

This dish is not only quick to prepare, but it's also great for meal prep. Once the skillet has cooled, store any leftovers in an airtight container in the fridge for up to three days. The flavors will continue to meld as it sits, making the leftovers taste even better. When you're ready to eat, simply reheat in a skillet over medium heat until warmed through, about 5-7 minutes.

For longer storage, consider freezing the roasted veggie and white bean skillet. Portion it into freezer-safe containers, and it can be stored for up to three months. To reheat from frozen, place it in the fridge overnight to thaw, then warm it in the skillet or microwave. Adding a splash of vegetable broth while reheating can revive some of the original creaminess.

Ingredients

Gather the following ingredients for this delightful dish:

Ingredients

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

You can add or substitute ingredients based on what you have on hand.

Instructions

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

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

Chop your mixed vegetables into bite-sized pieces. Toss them in a large bowl with olive oil, minced garlic, rosemary, salt, and pepper.

Roast the Vegetables

Spread the seasoned vegetables on a baking sheet and roast for about 20 minutes, or until they are tender and slightly caramelized.

Combine with Beans

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

Serve and Garnish

Remove from heat and garnish with fresh parsley before serving.

Enjoy your delicious and nutritious meal!

Pro Tips

Feel free to experiment with spices or add a splash of lemon juice for extra freshness. This dish pairs wonderfully with crusty bread!

Serving Suggestions

The Roasted Veggie White Bean Skillet is versatile enough to stand alone as a meal, but it also pairs beautifully with several side dishes. Consider serving it over a bed of quinoa or brown rice for added texture and nutrition. Alternatively, a fresh side salad with a light vinaigrette can provide a nice contrast to the warmth of the dish.

For a richer presentation, a sprinkle of crumbled feta or shaved parmesan on top can add a delightful tang. If you enjoy a bit of crunch, serve with toasted pine nuts or sunflower seeds sprinkled over the plate for an extra pop.

Variations to Try

You can easily customize the Roasted Veggie White Bean Skillet by changing up the seasonal vegetables. Feel free to include broccoli, asparagus, or even sweet potatoes for added flavor and texture. Just be mindful of the cooking times, as denser vegetables may take a bit longer to roast. Always cut your vegetables to a uniform size to ensure even cooking.

If you want to infuse additional flavor, experiment with different herbs or spices. Thyme, basil, or even smoked paprika can provide a unique twist to the taste profile. Adding a splash of lemon juice right before serving can also elevate the dish with a zesty freshness.

Troubleshooting Common Issues

Achieving perfectly roasted vegetables can sometimes be a challenge. If your vegetables are soggy instead of crispy, this might be due to overcrowding on the baking sheet. Ensure there is enough space between the vegetables to allow the hot air to circulate freely. Using two sheets can help prevent this issue.

If the beans are too dry in the skillet, stir in a little vegetable broth or water to add moisture and richness. Conversely, if you find it too wet, you can let it simmer on low heat without a lid for a few minutes to evaporate excess liquid. Always adjust seasoning after altering the moisture level to maintain flavor.

Questions About Recipes

→ Can I use frozen vegetables?

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

→ How long will leftovers last?

Stored in an airtight container, leftovers can last up to 3 days in the refrigerator.

→ Can I add protein to this skillet?

Absolutely! Grilled chicken, tofu, or shrimp would all be great additions.

→ Is this recipe vegan?

Yes, this Roasted Veggie White Bean Skillet is 100% vegan and packed with plant-based goodness.