Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups chopped bell peppers; 1 cup chopped zucchini; 1 cup chopped red onion; 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet because it brings together such vibrant flavors and textures. The combination of roasted veggies with creamy white beans creates a dish that is both comforting and satisfying. With just a few ingredients and a short cooking time, I can whip up a nutritious meal that’s packed with protein and fiber. Perfect for busy weeknights or as a quick lunch, this skillet dish is always a winner in my kitchen!

Created by

Lucy Bennett

Last updated on 2026-01-18T11:04:08.498Z

When I first tried making this Roasted Veggie White Bean Skillet, I was amazed at how simple ingredients could come together to create such depth of flavor. I roasted a mix of bell peppers, zucchini, and red onion, which caramelized beautifully and added a lovely sweetness. My tip is to season the veggies generously with herbs, as it really elevates the dish.

I also love the addition of lemon juice at the end; it brightens the whole skillet and balances the richness of the beans. Each bite feels wholesome and satisfying, making me feel good about what I’m eating!

        Why You'll Love This Recipe
        Vibrant colors and flavors from roasted seasonal veggies
Creamy white beans provide a hearty and nutritious base
One-pan dish makes for easy clean-up and minimal fuss

      

Choosing the Right Vegetables

The beauty of this Roasted Veggie White Bean Skillet lies in its versatility. While bell peppers, zucchini, and red onion are delicious staples, feel free to mix and match based on your preferences or what’s in season. For a heartier dish, consider adding cubed sweet potatoes or carrots. They not only add sweetness but also enhance the dish's textural variety. Just keep an eye on cooking times, as denser vegetables may need a few extra minutes in the oven.

When selecting your vegetables, look for ones that have a good amount of firmness and vibrant color. This not only ensures maximum flavor but also helps them roast perfectly, yielding that desirable caramelization. If you're using frozen vegetables, be sure to thaw and pat them dry to minimize excess moisture, which can prevent that lovely roasting effect.

Perfecting the Roast

Roasting vegetables is all about achieving a golden-brown exterior while keeping the inside tender. Ensure that the vegetables are spread out in a single layer on the baking sheet to allow them to roast evenly. If they’re overcrowded, they may steam rather than roast, leading to a soggier texture. Using parchment paper can also aid in both browning and cleanup, as it allows for easy lifting and prevents sticking.

To check for doneness, look for vegetables that have softened yet retained some bite. This typically takes about 20 minutes at 400°F (200°C). You can give the veggies a quick stir halfway through roasting to promote even browning and to give them a little extra love.

Serving Suggestions and Variations

This Roasted Veggie White Bean Skillet can be enjoyed as a standalone meal or accompanied by grains like quinoa or brown rice for added substance. For a little heat, add a sprinkle of red pepper flakes or finish with a dollop of your favorite hot sauce. A drizzle of tahini or a sprinkle of feta cheese just before serving can elevate the dish from simple to spectacular.

If you have leftovers, they store beautifully in an airtight container in the refrigerator for up to three days. Reheat the dish on the stovetop over medium heat, stirring occasionally until warmed through. To give it a fresh twist, consider serving it on a bed of greens for a vibrant salad, or mix it into scrambled eggs for a hearty breakfast option.

Ingredients

Gather these fresh ingredients for a delicious skillet meal:

Ingredients

2 cups chopped bell peppers
1 cup chopped zucchini
1 cup chopped red onion
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Make sure to use fresh veggies for the best flavor!

Instructions

Follow these simple steps to create your skillet dish:

Preheat the Oven

Preheat your oven to 400°F (200°C) while you prepare the veggies.

Prepare the Veggies

In a large bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.

Roast the Vegetables

Spread the veggies on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.

Combine with Beans

Remove the roasted veggies from the oven and transfer them to a large skillet. Stir in the white beans and cook over medium heat for an additional 5 minutes, allowing the flavors to meld.

Finish and Serve

Remove from heat, stir in the lemon juice, and garnish with fresh parsley before serving.

Serve warm, and enjoy your delicious skillet!

Pro Tips

For a spicier version, consider adding crushed red pepper flakes to the veggies before roasting.

Ingredient Substitutions

If you're looking for a creamier base, feel free to substitute white beans with chickpeas. Not only will they maintain a hearty texture, but they'll also infuse the dish with a slightly nuttier flavor. Alternatively, for a lower-carb option, replace the beans with sautéed mushrooms, which also absorb the flavors well while adding their own depth.

Herbs can also be adjusted based on your preferences. If you don’t have dried oregano on hand, thyme or rosemary provide excellent flavors that complement roasted vegetables beautifully. Fresh herbs can also be added at the end for a bright, herbal finish.

Cooking Techniques

When combining the roasted vegetables with the beans, take care to gently fold them together to maintain their shapes. This not only ensures a more appealing presentation but prevents the beans from becoming mushy. Cooking over medium heat for 5 minutes allows the flavors to meld without overcooking the beans.

Don't shy away from tasting as you go! Adjust the salt, pepper, or even the lemon juice to reach your desired flavor balance. I often find that an additional squeeze of lemon can brighten the overall taste, making the veggies pop.

Herbs and Garnishes

Garnishing with fresh parsley not only adds a pop of color but also brings an extra layer of freshness to the dish. You can also experiment with other herbs like cilantro or basil, which can introduce new flavor notes and complement the vegetables beautifully.

For an extra crunch, consider topping the skillet with toasted pine nuts or pumpkin seeds. The contrast of textures elevates the dish, transforming it into a more complex and satisfying meal that is wonderful for entertaining or meal prepping.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables, but they may not roast as evenly. Thaw and drain them before using.

→ What can I substitute for white beans?

You can use chickpeas or kidney beans as a substitute for white beans.

→ Can I add protein to this dish?

Absolutely! Grilled chicken, tofu, or a sprinkle of feta cheese would be great additions.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop.