Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 zucchini, diced; 1 bell pepper, chopped; 1 red onion, sliced; 2 cups broccoli florets; 2 tablespoons olive oil; Salt and pepper to taste; 2 cans (15 oz each) white beans, rinsed and drained; 2 teaspoons dried thyme; 1 teaspoon garlic powder; 1 tablespoon lemon juice

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet because it embodies everything I enjoy about quick, nutritious meals. The colorful array of roasted vegetables melds beautifully with creamy white beans, creating a dish that's not only satisfying but also visually stunning. Each bite bursts with flavor, and the simplicity of the preparation allows the natural tastes of the veggies and herbs to shine through. In just 30 minutes, I can have a wholesome meal ready to share at the table or enjoy all to myself!

Created by

Olivia Hayes

Last updated on 2026-01-18T02:01:21.463Z

When I first tried creating a dish with roasted vegetables and white beans, I was amazed by how well they complemented each other. Roasting the veggies enhances their natural sweetness and adds depth, while the white beans provide a creamy texture that balances perfectly. I usually opt for seasonal vegetables, which ensure freshness and peak flavor, making it a delightful option anytime.

One essential tip I've learned is to season the vegetables generously before roasting. A mix of olive oil, salt, and your favorite herbs will not only elevate the taste but also make your kitchen smell amazing. This dish is versatile, so feel free to swap in any veggies you have on hand!

        Why You'll Love This Recipe
        Colorful and nutritious, it's a feast for the eyes and the palate.
Quick to prepare, making it perfect for busy weeknights.
Versatile enough to customize with your favorite seasonal veggies.

      

Choosing the Right Vegetables

This Roasted Veggie White Bean Skillet is wonderfully adaptable, allowing you to choose vegetables that are in season or what you have on hand. For a twist, consider using sweet potatoes or asparagus, which also roast nicely and offer a different flavor profile. Just ensure any substitutes have similar cooking times to avoid uneven cooking. If you opt for denser vegetables like carrots, slice them thinly to keep the roasting time in line with more delicate veggies like zucchini.

When prepping your vegetables, aim for uniform sizes to ensure even cooking. A mix of colors and textures not only enhances the visual appeal but also adds to the dish's nutritional value. For example, adding cherry tomatoes just in the last few minutes of roasting can provide a burst of sweetness and juiciness, balancing the savory flavors of roasted veggies and beans.

Maximizing Flavor with Seasonings

The combination of dried thyme and garlic powder in this recipe lays a strong flavor foundation; however, feel free to experiment with other herbs and spices. Fresh herbs, such as parsley or basil, can be added at the end for a bright finish. If you're looking for a bit of heat, a pinch of red pepper flakes can elevate the dish, adding a subtle kick without overpowering the other flavors.

Using high-quality olive oil is crucial for this recipe, as it enhances both the taste and mouthfeel of the roasted vegetables. For a deeper flavor, consider infusing your olive oil with garlic or herbs beforehand. Also, a splash of balsamic vinegar just before serving can deepen the dish's complexity, bringing out the natural sweetness of the caramelized vegetables.

Make-Ahead and Storage Tips

This dish is great for meal prep! You can roast the vegetables and beans in advance, then simply heat them when you’re ready to eat. Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over medium heat to maintain the texture of the veggies. You can also add a splash of water to create steam, preventing them from becoming dry.

If you want to batch cook for longer-term storage, consider freezing the dish. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to three months. To reheat from frozen, transfer to the fridge the night before to thaw and then reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.

Ingredients

Vegetables

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

Beans and Seasonings

2 cans (15 oz each) white beans, rinsed and drained
2 teaspoons dried thyme
1 teaspoon garlic powder
1 tablespoon lemon juice

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C).

Prepare the vegetables

In a large bowl, toss the diced zucchini, chopped bell pepper, sliced red onion, and broccoli florets with olive oil, salt, and pepper until well coated.

Roast the veggies

Spread the vegetables on a baking sheet in an even layer. Roast in the preheated oven for 15 minutes, or until the vegetables are tender and slightly caramelized.

Mix in beans and seasonings

Remove the baking sheet from the oven and add the white beans, dried thyme, garlic powder, and lemon juice to the roasted vegetables. Stir well to combine.

Finish roasting

Return the skillet to the oven and roast for an additional 5 minutes to heat through.

Serve

Remove from the oven and let cool for a minute before serving. Enjoy warm!

Pro Tips

Feel free to experiment by adding your favorite herbs or spices for extra flavor. You can also top this dish with grated Parmesan cheese or fresh herbs like parsley for a burst of freshness.

Serving Suggestions

This Roasted Veggie White Bean Skillet can stand alone as a hearty meal, but it also pairs beautifully with grains like quinoa, couscous, or brown rice. Adding a grain not only boosts the dish's fiber content but also makes it even more filling. Serve it with a squeeze of fresh lemon juice or a dollop of yogurt on top to add creaminess and acidity, enhancing the overall flavor.

For a more substantial meal, consider serving the skillet alongside crusty bread or over a bed of greens. This way, you can also enjoy the flavorful juices that develop from roasting. Topping it off with a sprinkle of feta cheese or fresh avocado can add richness, rounding out a perfectly balanced dish.

Variations to Try

Feel free to get creative with your bean choices! While white beans are delicious, other varieties like chickpeas or black beans can also work well in this recipe, adding different textures and flavors. If you want a creamier consistency, lightly mash some of the beans as you mix them with the vegetables, which can give the dish a pleasant, creamy texture without added dairy.

You can also switch up the herbs based on the season or your mood. For summer, fresh basil and oregano can provide a fragrant twist, while in fall, consider rosemary or sage for a warming flavor profile. Adding nuts like pine nuts or walnuts after roasting can offer a delightful crunch that contrasts nicely with the creamy beans.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used, but ensure they are thawed and drained well before roasting for the best texture.

→ How do I store leftovers?

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

→ Can I make this dish vegan?

Absolutely! This recipe is naturally vegan as it contains no animal products.

→ What can I serve with this skillet?

This dish pairs well with crusty bread, a side salad, or can be served over rice or quinoa for a heartier meal.