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: 1 can of white beans, drained and rinsed; 2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, and carrots), chopped; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 teaspoon dried thyme; Juice of 1 lemon; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet because it embodies everything I enjoy about wholesome cooking. The combination of roasted seasonal vegetables and creamy white beans creates a medley that is both nutritious and satisfying. It’s a dish that comes together quickly yet tastes as though you've spent hours in the kitchen. Perfect for a weeknight dinner, this skillet meal is not only hearty but also versatile—feel free to use any veggies you have on hand to make it your own. Let’s dive in!

Created by

Callie Morgan

Last updated on 2026-01-18T12:37:15.172Z

When I first experimented with roasting vegetables for this dish, I was amazed at how their natural sweetness just shines through. Roasting enhances their flavors, and when combined with the creamy texture of white beans, it creates a perfect balance that I can’t resist. I also discovered that adding a splash of lemon juice just before serving elevates the entire dish to new heights!

One of the things I love about this recipe is its adaptability; you can really play with the veggies based on what you find at the market or what’s in your fridge. The magic happens in the skillet when everything melds together, making it a comforting meal that feels indulgent without being heavy. I hope you enjoy making it as much as I do!

        Why You Will Love This Recipe
        Vibrant vegetables roasted to perfection
Creamy white beans packed with protein and fiber
Quick and easy to prepare for busy weeknights

      

Choosing the Right Veggies

When making the Roasted Veggie White Bean Skillet, the choice of vegetables is pivotal. You want a mix of flavors and textures, so consider using vegetables that caramelize nicely. Bell peppers, zucchini, and carrots are fantastic because they become tender while retaining some bite. For variety, try adding sweet potatoes or Brussels sprouts; just keep in mind that they might require a slightly longer roasting time, around 25-30 minutes, to achieve that golden-brown finish.

Cut your vegetables into uniform sizes for even cooking. This helps ensure that all pieces roast at the same rate, reducing the risk of some being overcooked while others remain crunchy. If you're not sure how much of each vegetable to use, think about a cup per serving—this recipe serves about four, so you can easily adjust the quantity based on your needs.

Cooking Techniques for Maximum Flavor

Roasting vegetables at a high temperature, such as 425°F (220°C), not only cooks them but also amplifies their natural sweetness through caramelization. It's a technique I love because it brings out deep flavors that simmering or steaming simply can't match. Keep an eye on the vegetables towards the end of the roasting period: they should be tender with slightly charred edges, which indicates they are ready to be mixed into the skillet.

When you're combining the roasted veggies with the white beans, take care not to over-mix them. This preserves the integrity of both the beans and the vegetables, resulting in a dish that has pleasing distinct textures. Heat everything just long enough for the beans to warm through—about five minutes is ideal—so they don’t lose their creamy quality.

Ingredients

Gather these wholesome ingredients:

For the Skillet

1 can of white beans, drained and rinsed
2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, and carrots), chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 teaspoon dried thyme
Juice of 1 lemon
Fresh parsley, for garnish

Feel free to customize the vegetables to your liking!

Instructions

Preheat your oven and get ready to enjoy!

Roast the Vegetables

Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the chopped seasonal vegetables with olive oil, garlic powder, onion powder, salt, pepper, and dried thyme. Spread the seasoned vegetables in a single layer on a baking sheet and roast for about 20 minutes, or until tender and slightly caramelized.

Combine with Beans

Once the vegetables are roasted, transfer them to a large skillet over medium heat. Add the drained white beans and stir to combine. Cook for an additional 5 minutes, stirring occasionally, until the beans are heated through.

Finish and Serve

Remove the skillet from heat and drizzle the lemon juice over the mixture. Garnish with fresh parsley and serve warm. Enjoy your Roasted Veggie White Bean Skillet!

This dish is best enjoyed fresh but can be stored in the fridge for up to 3 days.

Pro Tips

For an extra layer of flavor, add a sprinkle of grated parmesan cheese right before serving! You can also swap out the white beans for chickpeas for a different texture.

Make-Ahead & Storage Tips

This Roasted Veggie White Bean Skillet can be a fantastic make-ahead meal. If you're planning to enjoy it later in the week, prepare the vegetables and beans separately, then store them in airtight containers. The roasted vegetables can remain fresh in the fridge for 3-5 days while the white beans have a similar shelf life. When you're ready to eat, simply reheat the veggies in a skillet over medium heat until warm, then stir in the beans.

For longer storage, consider freezing the cooked skillet. Once cooled, transfer it to freezer-safe containers, making sure to leave some space at the top for expansion as it freezes. It can last up to three months in the freezer. To reheat, defrost in the fridge overnight and warm it on the stove or in the microwave, adding a splash of water if needed to rehydrate.

Serving Suggestions

This dish is hearty enough to stand alone, but it can also serve as a great base for additional toppings. I enjoy adding a dollop of Greek yogurt or a sprinkle of feta for a tangy contrast. Another option is to serve it over a bed of quinoa or brown rice for an extra nutrient boost, effectively turning it into a complete meal that's filling and satisfying.

Don’t hesitate to get creative with herbs and spices! Adding a pinch of red pepper flakes for some heat or fresh basil for a sweet aroma can elevate the dish beautifully. If you have leftovers, mixing in a handful of spinach or kale just before serving can enhance the nutritional profile while adding an appealing splash of color.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work great in this recipe—just make sure to thaw and pat them dry before roasting.

→ Is this recipe vegan?

Absolutely! All ingredients are plant-based, making it a perfect vegan meal.

→ How can I make this dish spicier?

Add a pinch of red pepper flakes or some chopped jalapeños to the mix for a spicy kick.

→ Can I prepare this dish ahead of time?

Yes, you can roast the vegetables ahead of time and then combine them with the beans right before serving for a quick meal.