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

Highlighted under: Healthy & Light

I love making this Roasted Veggie White Bean Skillet because it’s a colorful, hearty dish that’s packed with flavor and nutrition. The combination of roasted vegetables and creamy white beans creates a satisfying meal that’s perfect on a busy weeknight or as an impressive side for a gathering. It comes together quickly and makes for a great leftover option, too. I enjoy experimenting with different veggies based on the season, but the basic formula is always a hit!

Created by

Lydia Barrett

Last updated on 2026-01-18T12:01:24.168Z

When I first tried making a white bean skillet, I was surprised by how simple yet flavorful the dish could be. Roasting the vegetables not only enhances their natural sweetness but also adds a lovely caramelization that elevates the entire meal. I usually toss in whatever veggies I have on hand, which keeps it exciting and reduces waste in my fridge.

One tip I’ve found is to let the beans cook a little longer with the veggies to absorb the flavors fully. Adding a splash of lemon juice right before serving brightens everything up beautifully. Trust me, this skillet is bound to become a new favorite!

        Why You'll Love This Recipe
        Colorful veggies provide a visual feast and essential nutrients.
Creamy white beans create a satisfying base that's full of protein.
Perfect for meal prep—great leftovers that taste even better the next day.

      

The Importance of Roasting

Roasting vegetables brings out their natural sweetness and enhances their flavors. When you roast these colorful veggies at a high temperature, they caramelize, developing a deeper, richer taste. This method not only improves the texture, making them slightly crispy on the outside while remaining tender inside, but it also concentrates their nutritional value, making every bite both flavorful and fulfilling. To achieve the best results, ensure that your veggies are cut into similar sizes, so they cook evenly.

Variations in roasting times can greatly affect the outcome of your dish. For example, if you're using firmer vegetables like carrots or sweet potatoes, you might want to cut them smaller or add them to the baking sheet a few minutes earlier. Keep an eye on your veggies as they roast, looking for that golden-brown color and delightful aroma that signals they’re ready to come out of the oven.

Why White Beans Shine Here

White beans, such as cannellini or great northern beans, are the star of this dish due to their creamy texture and mild flavor. They not only provide a hearty base, but they are also packed with protein and fiber, making this skillet a nourishing option. To ensure perfect results, make sure to thoroughly drain and rinse your beans to remove excess sodium and any canning residue. This simple step leads to a cleaner flavor, allowing the dish's other ingredients to shine.

If you prefer a different type of bean or need a variation, chickpeas can provide a similar texture and nutrition profile. Just note that chickpeas will contribute a slightly nuttier flavor. Whichever bean you choose, aim to mix them gently into the roasted veggies to prevent them from breaking apart; you want a nice combination of textures without a mushy result.

Ingredients for Roasted Veggie White Bean Skillet

Ingredients

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

Enjoy your delicious Roasted Veggie White Bean Skillet!

How to Make Roasted Veggie White Bean Skillet

Preheat oven

Preheat your oven to 400°F (200°C).

Prepare vegetables

On a large baking sheet, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic, oregano, salt, and pepper until well coated.

Roast the veggies

Spread the vegetables in a single layer and roast in the preheated oven for 25 minutes, stirring halfway through.

Add beans

After the vegetables are tender and slightly caramelized, remove them from the oven and mix in the white beans.

Final bake

Return the skillet to the oven for an additional 5 minutes to warm the beans through.

Garnish and serve

Remove from the oven, garnish with fresh parsley, and serve warm.

This hearty skillet can be enjoyed as a standalone dish or paired with crusty bread.

Pro Tips

Feel free to customize the vegetables based on what's in season or what you have on hand. Other great additions include spinach, mushrooms, or even sweet potatoes for extra heartiness.

Storage and Meal Prep Tips

This Roasted Veggie White Bean Skillet makes for fantastic meal prep. You can prepare a batch at the beginning of the week, and it will store well in an airtight container in the refrigerator for up to five days. To reheat, simply warm it in a skillet over medium heat for about 5-7 minutes, stirring occasionally until heated through. The flavors tend to deepen after a day in the fridge, making the leftovers just as delicious, if not more so, than the original meal.

If you're planning to freeze the skillet, let it cool completely before transferring it to a freezer-safe container. It can be kept in the freezer for up to three months. When you're ready to eat, thaw it in the refrigerator overnight, then reheat as described above. One tip: if the beans have absorbed too much moisture, adding a splash of vegetable broth can help rehydrate the dish and restore its creaminess.

Serving Suggestions

This dish is perfect on its own, but you can elevate it by serving it over a bed of quinoa or brown rice for added texture and fiber. Topping it with a sprinkle of feta cheese or crumbled goat cheese before serving adds creaminess and a tangy flavor that complements the roasted veggies beautifully. If you're looking for a bit of a kick, drizzle some chili oil or a sprinkle of red pepper flakes over the top to finish off the meal.

For a fresh twist, serve the skillet with a side of crusty bread or pita. You can also pair it with a light green salad dressed in lemon vinaigrette to balance the richness of the beans and oils. This not only adds a refreshing contrast but also rounds out the meal, making it wonderfully satisfying.

Questions About Recipes

→ Can this dish be made ahead of time?

Yes, you can prepare the roasted veggies and store them in the fridge. Just reheat and add the beans when ready to serve.

→ Can I use frozen vegetables instead?

Absolutely! Just ensure they are fully thawed and pat them dry before roasting.

→ Is this recipe gluten-free?

Yes, this Roasted Veggie White Bean Skillet is naturally gluten-free.

→ What can I serve with this dish?

This dish is great on its own or paired with rice, quinoa, or a fresh salad.