Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 red bell pepper, diced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red onion, roughly chopped; 2 cups broccoli florets; 2 cans white beans (cannellini or great northern), drained and rinsed; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, for garnish; Lemon wedges

Highlighted under: Healthy & Light

I love how versatile and comforting the Roasted Veggie White Bean Skillet is! This dish features a medley of colorful roasted vegetables, combined with creamy white beans that create a perfect blend of textures. It's quick to prepare, making it an ideal choice for busy weeknights. With just a few simple ingredients, I can whip up a healthy, hearty meal that feels indulgent yet nourishing. Plus, it’s a fantastic way to use up leftover veggies. I can't wait for you to try it!

Created by

Madeline Archer

Last updated on 2026-01-18T13:31:22.247Z

When I first made this Roasted Veggie White Bean Skillet, I was surprised by how quickly it came together. The trick is to evenly cut your vegetables so they roast at the same rate, bringing out their natural sweetness. I like to use seasonal veggies for the best flavor, but you can adapt it based on what's in your fridge.

One memorable moment was when my friend, who usually avoids beans, was pleasantly surprised by how creamy and rich the white beans made the dish. This recipe thrives on your personal touch. Whether adding spices or herbs, it’s about creating flavors that you love.

        Why You Will Love This Recipe
        A vibrant array of veggies roasted to perfection
Creamy white beans that add a comforting texture
Quick and easy preparation makes it a weeknight favorite

      

Choosing the Right Vegetables

The beauty of the Roasted Veggie White Bean Skillet lies in its flexibility regarding vegetable choices. While this recipe uses red bell pepper, zucchini, yellow squash, red onion, and broccoli, feel free to experiment with seasonal vegetables like bell peppers, eggplant, or even Brussels sprouts. Just ensure that vegetables are cut into uniform sizes for even cooking, and remember that denser veggies may require slightly longer roasting times to achieve that perfect tenderness.

If you're wondering about flavor pairings, adding a splash of balsamic vinegar or a sprinkle of feta cheese right before serving can elevate the taste. Additionally, the vibrant colors of the veggies not only make the dish more appealing but also contribute to different nutrients, offering a wholesome meal without compromising on taste.

Perfecting the White Bean Mixture

White beans are not just a protein source; they also provide a creamy, comforting texture that balances the dish beautifully. When sautéing garlic, keep an eye on it; it should become fragrant but not browned, which can impart a bitter taste. If you find the mixture too dry, feel free to add a splash of vegetable broth to achieve your desired consistency. This will enhance the flavors and create a luscious base for the roasted vegetables.

For a bit of a kick, consider adding a pinch of red pepper flakes to the white bean mixture. They don't overpower the dish but add a subtle warmth that complements the roasted veggies. The smoked paprika is key here; it adds depth and a touch of earthiness, making it a vital ingredient that you wouldn't want to skip.

Serving and Storing Tips

Serving the Roasted Veggie White Bean Skillet with fresh parsley and lemon wedges not only enhances presentation but also brightens the flavors. The acidity from the lemon perfectly complements the richness of the beans and roasted vegetables. For an added crunch, consider topping it with toasted pine nuts or seeds just before serving.

If you have leftovers, they store well in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through. The dish can also be frozen for up to 2 months. Just make sure to cool it completely before transferring it to an airtight container. When you're ready to eat, thaw it overnight in the refrigerator and reheat as needed for a quick meal.

Ingredients

Roasted Veggies

1 red bell pepper, diced
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, roughly chopped
2 cups broccoli florets

White Bean Mixture

2 cans white beans (cannellini or great northern), drained and rinsed
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste

To Serve

Fresh parsley, for garnish
Lemon wedges

Instructions

Steps

Roast the Vegetables

Preheat your oven to 425°F (220°C). Toss the red bell pepper, zucchini, yellow squash, red onion, and broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until the veggies are tender and slightly charred.

Prepare the White Bean Mixture

In a large skillet over medium heat, add a bit of olive oil and sauté the minced garlic until fragrant. Then, add the drained white beans, dried oregano, smoked paprika, salt, and pepper, cooking until warmed through.

Combine and Serve

Add the roasted vegetables to the skillet with the white bean mixture. Stir to combine and heat everything for another 2-3 minutes. Serve topped with fresh parsley and lemon wedges.

Tips

Pro Tips

Feel free to customize this dish by using any vegetables you have on hand. Adding a splash of balsamic vinegar before serving enhances the flavor even more.

Ingredient Substitutions

If you're looking to make this dish gluten-free or simply want a different flavor profile, consider using chickpeas or lentils in place of white beans. Both options provide protein and texture, although chickpeas will add a nuttier flavor while lentils will blend in more seamlessly. Similarly, fresh vegetables can be swapped for frozen ones; just ensure that they are thawed and drained of excess moisture before roasting to avoid sogginess.

For those avoiding legumes altogether, try using quinoa or farro for a different twist. The cooking method will remain the same—simply prepare the grains separately and mix them into the skillet just before serving for a hearty, grain-based meal.

Make-Ahead Preparation

If you're pressed for time, the Roasted Veggie White Bean Skillet can be partially prepared ahead of time. You can chop vegetables the night before and store them in an airtight container in the fridge. This way, they are ready to toss in the oven without any lag in your cooking time. You can also prepare the white bean mixture in advance and refrigerate it; just be sure to reheat it gently to avoid drying out the beans.

Another option is to roast a larger batch of vegetables. You can use them later in salads, sandwiches, or as a side dish. The roasted veggies' flavors deepen as they sit, adding an even more robust taste to any dish throughout the week.

Variations to Try

For a Mediterranean twist, consider adding kalamata olives and sundried tomatoes as you combine the roasted vegetables with the white bean mixture. They add saltiness and a punch of flavor that enhances each bite. You could also sprinkle some crumbled feta or goat cheese on top right before serving for an added layer of creaminess.

For a heartier meal, serve the dish over a bed of cooked grains such as rice or quinoa. This will not only increase fiber but will also add more texture and flavor to the dish. Feel free to switch up the spices as well; Italian seasoning, fresh herbs, or even curry powder can offer delightful variations and uniquely pleasing results.

Questions About Recipes

→ Can I make this dish vegan?

Yes! This recipe is naturally vegan since it primarily uses vegetables and beans.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet or microwave before serving.

→ Can I use frozen vegetables?

Absolutely! Just be sure to adjust the roasting time as frozen veggies may need less time in the oven.

→ What type of beans can I use?

While cannellini and great northern beans work best, you can also use kidney beans or chickpeas for a different twist.