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: 1 red bell pepper, diced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red onion, chopped; 2 cups broccoli florets; 2 tablespoons olive oil; Salt and pepper, to taste; 2 cans (15 oz) white beans, drained and rinsed; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; ½ cup vegetable broth; Juice of 1 lemon

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet on busy weeknights. It's a colorful, healthy dish that comes together quickly thanks to roasting the veggies in the oven while the beans simmer. Not only is it super nutritious, but it's also wonderfully satisfying without any meat. Each bite is bursting with flavors that make you appreciate how simple ingredients can create something truly delightful. Plus, the bright aromas wafting through my kitchen always excite my family, making it a hit every time I serve it.

Created by

Camilla Rhodes

Last updated on 2026-01-18T12:55:19.537Z

When I first experimented with this dish, I was desiring something light yet filling. Roasting the vegetables brings out their natural sweetness and depth of flavor, and the white beans add a creamy texture that complements everything perfectly. I've found that using seasonal veggies not only enhances the taste but also makes this dish visually stunning on any table.

One trick I've learned is to toss the veggies in a bit of olive oil and your favorite herbs before roasting. This not only keeps them moist but infuses them with wonderful flavors while they cook. It's truly a simple step that elevates the entire dish!

        Why You'll Love This Recipe
        Colorful combination of seasonal vegetables
Protein-packed white beans for satisfaction
Quick, healthy comfort food perfect for busy nights

      

Roasting Techniques for Maximum Flavor

Roasting vegetables can elevate their flavors significantly when done correctly. For this Roasted Veggie White Bean Skillet, aim for a perfect caramelization by ensuring your vegetables are evenly spread on the baking sheet. This allows hot air to circulate around each piece, causing them to brown beautifully. If they’re too crowded, they can steam instead, resulting in a less appetizing texture. Keep an eye on them as they roast; they should come out tender with golden edges within 20 minutes at 425°F (220°C).

Another tip for optimal roasting is to cut the vegetables into similar sizes. This ensures even cooking; larger pieces take longer and may remain crunchy while smaller ones could burn. For example, slice the zucchini and yellow squash into ½-inch rounds and chop the bell pepper and onion into 1-inch pieces for uniform roasting. This technique not only maximizes flavor but also creates a better mouthfeel in the final dish.

Ingredient Insights and Protein Power

White beans are the powerhouse of this dish, providing both texture and protein. They should be drained and rinsed before adding them to the skillet to eliminate excess sodium and improve their flavor. If you're looking for alternatives, chickpeas or cannellini beans would work beautifully as they offer a similar creamy texture. Additionally, using dried beans is a wonderful option if you'd like to control the sodium levels; just soak and cook them until tender before combining them with the rest of the ingredients.

The seasonings play a pivotal role in tying the dish together. The combination of dried oregano and smoked paprika infuses the vegetables and beans with Mediterranean warmth and depth. If you need a substitution for smoked paprika, consider using regular paprika plus a pinch of cayenne for heat or even a dash of liquid smoke for that signature smoky flavor. Adjusting these spices to match your personal preference can enhance the experience and make the dish uniquely yours.

Serving and Storing Suggestions

This Roasted Veggie White Bean Skillet is versatile when it comes to serving. I enjoy it warm straight from the skillet, topped with a sprinkle of feta cheese or fresh herbs like parsley for brightness. It pairs wonderfully with a side of quinoa or a fresh green salad to round out the meal. For those who want to make it more filling, serve it wrapped in a warm tortilla or over a bed of cooked grains.

If you have leftovers, they keep well in an airtight container in the refrigerator for up to three days. The flavors continue to meld and develop, making them even tastier the next day. When reheating, add a splash of vegetable broth to prevent it from drying out and warm it gently on the stove over medium-low heat. For longer storage, consider freezing individual portions; they can last up to three months. Just be sure to let the skillet cool completely before transferring it to freezer-safe containers.

Ingredients

Roasted Veggies

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

Skillet Base

2 cans (15 oz) white beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ cup vegetable broth
Juice of 1 lemon

Instructions

Steps

Roast the Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, toss together the diced red bell pepper, zucchini, yellow squash, chopped red onion, and broccoli with olive oil, salt, and pepper. Spread the veggies in a single layer on a baking sheet and roast for about 20 minutes or until they are tender and slightly browned.

Prepare the Skillet Base

While the veggies are roasting, heat a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the white beans, dried oregano, smoked paprika, and vegetable broth.

Let it simmer for 5-7 minutes.

Combine and Serve

Once the veggies are roasted, add them to the skillet with the bean mixture. Squeeze the lemon juice over the top and stir gently to combine. Cook for another 2-3 minutes until everything is warmed through, then serve immediately.

Tips for Best Results

Pro Tips

Feel free to mix and match the vegetables based on what you have on hand. This dish is highly versatile—add your favorite seasonal vegetables or even throw in some spinach at the end for an extra nutrient boost.

Customizing Your Veggies

One of the best aspects of this recipe is its adaptability. You can easily switch out the vegetables based on what's in season or your personal preferences. For instance, try adding asparagus, carrots, or even sweet potatoes for an added layer of sweetness and variety. Each veggie brings its own flavor and texture, so feel free to experiment and find what combination excites your palate the most.

If you prefer a spicier kick, consider adding some diced jalapeños or red pepper flakes to the mix, either while roasting or in the skillet base. This can elevate the dish to new levels, especially if you enjoy flavors with a bit more heat. Just remember to balance it with the acidity of the lemon juice to maintain the dish's brightness.

Meal Prep Made Easy

This dish is an excellent candidate for meal prepping due to its simple preparation process and reheatability. You can roast the vegetables and prepare the white bean mixture in advance, storing them separately in the fridge. When you're ready to serve, just combine and warm them up in a skillet or microwave, making weeknight dinners a breeze.

For those who want to save even more time, you can also chop your vegetables a day or two ahead and store them in an airtight container in the fridge. This way, when it's time to cook, all that's left to do is toss them with olive oil and seasoning and pop them in the oven. It’s a fantastic time-saver, ideal for busy weeks.

Focusing on Texture and Flavor

Achieving the right texture is key to making this dish a hit. When combining the roasted vegetables with the simmered white beans, make sure you don’t overmix; otherwise, you could mush the beans, which can affect the overall texture. Instead, gently fold the vegetables into the bean mixture for a pleasant contrast between the creamy beans and the crispy-roasted veggies.

The final squeeze of lemon juice not only brightens the flavors but also adds a refreshing acidity that balances the richness of the white beans and the olive oil. It’s a small detail that transforms the dish, lifting all the ingredients and providing a well-rounded eating experience. Always taste before serving—adding a little extra lemon or seasoning can make a world of difference.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is naturally vegan!

→ How long does this dish last in the fridge?

Roasted Veggie White Bean Skillet can be stored in the fridge for up to 3 days in an airtight container.

→ Can I use frozen vegetables?

Absolutely! Just make sure to thaw and drain the frozen vegetables before roasting.

→ What can I serve this dish with?

This skillet pairs well with rice, quinoa, or even a side of crusty bread.