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: 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, sliced; 1 red onion, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 can (15 oz) white beans, drained and rinsed; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Juice of 1 lemon; Fresh parsley, chopped (for serving); Red pepper flakes (optional, for heat)

Highlighted under: Quick & Easy

I absolutely love making this Roasted Veggie White Bean Skillet when I want a nutritious yet comforting meal in under 30 minutes. The combination of roasted vegetables and creamy white beans creates a perfect harmony of flavors and textures. I find that the roasting process really enhances the natural sweetness of the veggies while the beans add a satisfying creaminess. It's a versatile dish that can fit any season and be adapted with whatever vegetables you have on hand!

Created by

Maribel Hayes

Last updated on 2026-01-18T14:37:15.473Z

When I first tried making a veggie skillet, I was amazed at how simple yet delicious it could be. By roasting the vegetables first, I discovered that their flavors really intensified, making every bite a flavorful experience. I usually opt for a mix of bell peppers, zucchini, and red onions, but feel free to get creative with whatever you have.

One crucial tip I learned is to ensure that the beans are fully drained and rinsed before adding them to the skillet. This prevents excess liquid from diluting the lovely sauce you create. The result is a hearty dish that I often come back to for both family dinners and when entertaining friends!

        Why You Will Love This Recipe
        Colorful vegetables bring a vibrant, appealing look to your table.
High in protein and fiber, making it a fulfilling meal.
Easily customizable with your favorite seasonal vegetables.

      

A Closer Look at the Ingredients

The combination of roasted vegetables plays a crucial role in the flavor profile of this dish. Each vegetable contributes unique flavors and textures: bell peppers add sweetness, zucchini brings a lovely mildness, and red onion offers a savory depth. The roasting process enhances these qualities, resulting in a dish filled with warm, caramelized notes. Be sure to chop your veggies evenly to ensure they roast uniformly—think 1-inch pieces for balance between tenderness and bite.

White beans serve as the creamy base of this skillet. Not only do they provide a satisfying texture, but they also boost the protein and fiber content of the dish. A great substitute for white beans is chickpeas, which would lend a slightly different flavor but maintain the heartiness. If you have any leftovers, they make excellent additions to salads or grain bowls throughout the week.

Roasting for Maximum Flavor

Roasting vegetables is not just about cooking; it's about enhancing their natural flavors. When you roast at 400°F (200°C), the high heat caramelizes the sugars in the veggies, bringing out their inherent sweetness. Keep an eye on them around the 10 to 15-minute mark, as you want them to be tender with slightly charred edges for that coveted depth of flavor. There’s a fine line between perfectly roasted and overly burnt, so don't stray too far from the oven during this crucial process.

Incorporating spices like smoked paprika and dried oregano not only adds warmth and depth but also complements the roasted sweetness beautifully. If you’re looking for extra zing, try adding a dash of cayenne or a sprinkle of za'atar for an interesting twist. Just remember, spices can easily overpower a dish, so start with a small amount and adjust according to your personal preference.

Ingredients

Vegetables

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

Beans and Seasoning

1 can (15 oz) white beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Juice of 1 lemon

Garnish

Fresh parsley, chopped (for serving)
Red pepper flakes (optional, for heat)

Instructions

Cooking Steps

Prepare the Oven and Veggies

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced bell peppers, zucchini, and onion with olive oil, salt, and pepper.

Roast the Vegetables

Spread the vegetables on a baking sheet and roast for 15 minutes, or until tender and slightly caramelized.

Combine Ingredients

In the skillet, add the roasted veggies, white beans, minced garlic, oregano, smoked paprika, and lemon juice. Stir gently to combine.

Heat Everything Together

Cook on medium heat for about 5 minutes, allowing the beans to warm and the flavors to meld.

Serve

Garnish with chopped parsley and red pepper flakes if desired. Enjoy your delicious roasted veggie white bean skillet!

Enjoy!

Pro Tips

For a heartier version, add some cooked grains like quinoa or farro to the skillet. This will boost the nutritional content and keep you satisfied for longer.

Serving Suggestions

This Roasted Veggie White Bean Skillet shines on its own but can also be paired with grains such as quinoa or brown rice for a more filling meal. For added richness, consider drizzling with a bit of tahini or yogurt before serving. Feel free to serve it warm or at room temperature, making it a versatile option for gatherings or meal prep for the week ahead.

If you want to take it up a notch, add a sprinkle of feta cheese or a dollop of pesto before serving. The creaminess of feta will complement the beans wonderfully, while pesto adds an aromatic herbaceous element. For a complete meal, serve it alongside crusty whole-grain bread for scooping.

Make-Ahead and Storage Tips

This dish is excellent for meal prep! You can roast the vegetables in advance, store them in an airtight container, and then add them to the white beans shortly before you plan to serve. If refrigerated properly, they will last for up to 4 days. The flavors will meld beautifully the longer they sit, making leftovers even tastier the next day.

When it comes to reheating, do it gently on the stovetop over low heat, adding a splash of vegetable broth or water to keep everything moist. If you find the dish is too dry after refrigeration, that splash will help revive its creamy structure. Avoid microwaving if you can, as it may lead to uneven reheating and a soggy outcome.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables are a great option! Just be sure to thaw and drain them well before roasting.

→ How can I make this dish vegan?

This recipe is already vegan! Just ensure no animal-derived products are used in the seasoning.

→ What can I substitute for white beans?

You can use chickpeas or kidney beans as excellent substitutes for white beans.

→ How long does this dish keep in the fridge?

You can store the leftovers in an airtight container in the fridge for up to 3 days.