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 red bell pepper, diced; 1 zucchini, diced; 1 yellow squash, diced; 1 cup cherry tomatoes, halved; 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy Table Creations

I love creating meals that are both nutritious and beautiful, and this Roasted Veggie White Bean Skillet truly captures both. The vibrant colors of the roasted vegetables paired with creamy white beans bring not only a visual delight but also a satisfying, hearty essence. It’s a one-pan dish that makes cleanup easy and is perfect for busy weeknights or casual gatherings with friends. Plus, the leftovers make for a fantastic lunch option that reheat beautifully. Let me share how to put this dish together for a healthy and delicious meal!

Created by

Adeline Morris

Last updated on 2026-01-18T14:46:15.730Z

Making this Roasted Veggie White Bean Skillet was an exciting experiment in using seasonal vegetables I had on hand. I was pleasantly surprised by how the oven-roasting process brought out their sweetness while keeping them firm. This not only enhances the flavor but also makes the entire dish more colorful and inviting. I recommend choosing veggies that are in season for the best taste!

While I was cooking, I realized that the key to a successful skillet is the timing—adding the beans just before serving helps them absorb the subtle flavors without losing their texture. It turned out to be a nourishing dish that I couldn’t get enough of!

Why You'll Love This Recipe
Colorful and vibrant presentation that pleases the eye
Nutritious and filling, perfect for any meal
One-pan wonder for easy cooking and cleanup

Ingredient Insights

The combination of fresh vegetables in this Roasted Veggie White Bean Skillet not only adds vibrant color but also a plethora of nutrients. Bell peppers bring a sweet crunch, zucchini adds a mild flavor and tender bite, while yellow squash offers creaminess. Cherry tomatoes contribute a burst of juicy sweetness, which perfectly balances the neutral, creamy texture of white beans. Each ingredient plays a vital role, creating a symphony of flavors that meld beautifully during roasting.

For those who prefer adjustments based on availability, feel free to swap out the zucchini and yellow squash with vegetables like asparagus or broccoli. Just keep an eye on roasting times, as denser veggies may require a slightly longer cook. The key is to ensure all vegetables are cut uniformly to allow for even cooking, resulting in a perfect roast.

Roasting Techniques

When roasting, it’s important to spread the vegetables in a single layer. Overcrowding the baking sheet can lead to steaming rather than roasting, preventing those desirable caramelized edges. If you find your veggies are softening too quickly, you might want to lower the oven temperature to around 400°F (200°C) and extend the cooking time slightly—aiming for that golden-brown finish that adds depth of flavor.

I recommend checking the vegetables halfway through the roasting time, around the 10-minute mark. Give them a gentle toss to ensure even cooking. This method not only guarantees a mix of textures but also enhances the caramelization process, enriching the overall flavor profile of the dish.

Ingredients

Gather these simple ingredients before you start:

Ingredients

1 red bell pepper, diced
1 zucchini, diced
1 yellow squash, diced
1 cup cherry tomatoes, halved
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, for garnish

Make sure to prep your ingredients before you begin cooking.

Instructions

Follow these steps for a delicious meal:

Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure a quick roast for the vegetables.

Prepare Vegetables

In a large bowl, combine the diced red bell pepper, zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil, sprinkle with garlic powder, oregano, salt, and pepper. Toss until evenly coated.

Roast the Vegetables

Spread the vegetable mixture on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and lightly browned.

Add Beans

Remove the baking sheet from the oven and carefully add the drained white beans to the veggies, mixing gently. Return to the oven for an additional 5 minutes.

Serve

Once cooked, remove from the oven and garnish with fresh parsley. Serve warm as a main or side dish.

Enjoy your delicious skillet dish!

Pro Tips

Feel free to customize the veggies based on what's in season or what you have on hand. Adding a sprinkle of parmesan cheese before serving can enhance the flavor even more!

Make-Ahead and Storage Tips

This skillet dish is an excellent option for meal prep. Once cooked, you can store leftovers in an airtight container in the fridge for up to four days. If you want to freeze, let the dish cool completely before transferring to a freezer-safe container. It will keep well for about three months—just remember to label it with the date for easy tracking.

When reheating, I suggest using the oven if possible. Spread the dish on a baking sheet and warm at 350°F (175°C) for about 15-20 minutes. This will help restore some of that roasted texture. If you're in a hurry, the microwave works, but keep an eye on it to ensure you don’t overcook the beans.

Serving Suggestions

The Roasted Veggie White Bean Skillet stands alone as a hearty main dish, but it also pairs beautifully with grains like quinoa or farro for added substance. A simple side of crusty bread can help mop up the delicious juices. To elevate your meal, consider serving it with a tangy dressing or a squeeze of fresh lemon juice to brighten up the rich flavors.

For a protein boost, feel free to add grilled chicken or shrimp to the skillet during the last minutes of cooking. This adaptation keeps the same cooking technique while adding variety to your meal rotation, making it an even more versatile option for busy weeknights.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used but may require a longer roasting time and may release more water.

→ What can I substitute for white beans?

You can substitute with chickpeas or any other beans you prefer.

→ Is this dish vegan?

Yes, this recipe is completely vegan and gluten-free!

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the microwave or on the stove.