Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups mixed vegetables (zucchini, bell peppers, red onion); 1 can (15 oz) white beans, drained and rinsed; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1/2 teaspoon chili flakes (optional); Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie White Bean Skillet! It brings together wholesome ingredients in a fresh and vibrant dish that is not only easy to prepare but also incredibly satisfying. The combination of roasted vegetables and creamy white beans creates a hearty meal that is perfect for any day of the week. Plus, it’s a fantastic way to use up whatever veggies I have on hand, allowing for endless customization and seasonal enjoyment. Trust me, it’s great for a quick weeknight dinner or even as a delightful lunch the next day!

Created by

Callista Green

Last updated on 2026-01-18T14:13:11.104Z

Creating this Roasted Veggie White Bean Skillet was an adventure in flavor for me. I started by roasting my favorite vegetables—zucchini, bell peppers, and red onion—until they were perfectly caramelized. The key is to let them get a bit charred, which brings out their natural sweetness and adds depth to the dish. I blended in some white beans, infusing the skillet with protein and creaminess, making every bite satisfying.

Another detail that makes this dish shine is the seasoning. I used a mix of garlic, thyme, and a sprinkle of chili flakes to brighten the flavors, turning these humble ingredients into something truly special. It’s a dish that feels homey yet refreshing, and I find myself returning to it again and again!

        Why You'll Love This Recipe
        Refreshing and filling combination of roasted vegetables and creamy beans.
Customizable with any seasonal veggies you have on hand.
Perfect for meal prep and easy to reheat for leftovers.

      

Ingredient Insights

The choice of mixed vegetables in this Roasted Veggie White Bean Skillet plays a crucial role in achieving a delicious and dynamic flavor profile. I recommend using a vibrant mix of zucchini, bell peppers, and red onion, as their sweetness enhances the dish. For a twist, consider seasonal vegetables like asparagus or butternut squash when available. Just ensure they are chopped uniformly to guarantee even roasting, aiming for pieces approximately one inch in size for best results.

The white beans not only add creaminess and protein to this skillet but also serve as a wonderful base that absorbs the flavors of the roasted vegetables and seasonings. Cannellini or Great Northern beans are perfect choices. If you're looking for a fiber boost, consider using chickpeas, but note they will change the overall texture and flavor of the dish.

Cooking Techniques

Roasting the vegetables at the right temperature is key to achieving that perfect caramelization that enhances their natural sugars, resulting in an irresistible flavor. Preheating the oven to 425°F (220°C) ensures you attain the desired crispiness. Keep an eye on the vegetables as they roast; they should become tender with slightly charred edges in about 20 minutes. If they are not browning as desired, consider increasing the temperature slightly or placing them under the broiler for a minute or two.

When combining the roasted vegetables with the white beans in the skillet, it's essential to gently stir them to avoid breaking up the beans too much. Heating them together over medium heat for about 5 minutes melds the flavors beautifully without overcooking the beans, helping them maintain their integrity and texture. This also gives time for the garlic's raw edge to disappear, enriching the overall taste.

Storage and Serving Suggestions

Storing the Roasted Veggie White Bean Skillet is not only simple, but it also allows for enhanced flavors as the dish sits. Once cooled, place it in an airtight container in the refrigerator for up to 4 days. The flavors develop and deepen overnight, making it even more delightful the next day. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through, adding a splash of water if needed to maintain moisture.

For serving, I love to garnish with fresh herbs like parsley or basil, which adds a burst of freshness and color. This dish pairs perfectly with crusty bread for dipping, or you can serve it atop a bed of leafy greens for a refreshing salad option. For added zing, consider a squeeze of lemon just before serving to elevate the dish’s flavor profile.

Ingredients

Main Ingredients

2 cups mixed vegetables (zucchini, bell peppers, red onion)
1 can (15 oz) white beans, drained and rinsed
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon chili flakes (optional)
Salt and pepper to taste

Instructions

Preparation Steps

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss the mixed vegetables with olive oil, garlic, thyme, chili flakes, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes, until they are tender and slightly charred.

Combine with Beans

Remove the vegetables from the oven and transfer them to a skillet. Add the drained white beans and stir everything together. Cook over medium heat for about 5 minutes, allowing the flavors to meld.

Serve and Enjoy

Taste and adjust the seasoning if necessary. Serve the skillet warm, garnished with fresh herbs if desired.

Pro Tips

Feel free to add any spices you love or incorporate leftover cooked grains for an even heartier dish.

Exploring Variations

One of the greatest joys of this Roasted Veggie White Bean Skillet is its versatility. Feel free to swap in any vegetables that you have on hand or are in season. Broccoli, carrots, and even sweet potatoes can work beautifully, just adjust roasting time as needed based on the density of the vegetables. Moreover, you can switch up the herbs and spices for different flavor profiles; for instance, using rosemary and lemon zest instead of thyme can give the dish a fresh Mediterranean twist.

If you're looking to adjust the dish for dietary preferences, consider changing the protein addition. You can incorporate cooked quinoa or farro instead of beans for a nutty flavor and additional texture, while still keeping it plant-based. If you want a non-vegetarian option, sauté diced chicken or turkey in the skillet before adding the beans, ensuring all the moisture is sealed, for added protein.

Troubleshooting Tips

If your roasted vegetables are coming out soggy rather than crispy, ensure you are not overloading the baking sheet. Vegetables need space to caramelize; overcrowding will produce steam rather than roast. You may need to roast in batches if you're preparing a larger quantity. Another tip is to make sure you are using enough olive oil—the right amount helps achieve that golden-brown finish.

When it comes to seasoning, be cautious with salt, especially since canned beans often contain sodium. It’s best to start with a small amount, tasting as you go. I recommend waiting until after combining the beans and vegetables to season further, allowing time for their flavors to blend. If the dish tastes flat after cooking, a splash of vinegar or fresh citrus juice can elevate the flavors considerably.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, frozen vegetables can work, but be sure to thaw and drain excess moisture before roasting.

→ How long can I store leftovers?

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

→ What's a good substitute for white beans?

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

→ Can I make this dish vegan?

Yes, this recipe is already vegan as it contains no animal products.