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: 2 cups assorted vegetables (e.g., bell peppers, zucchini, and carrots); 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I love making my Roasted Veggie White Bean Skillet on busy weeknights when I want something nutritious and satisfying without a lot of fuss. This dish is a colorful medley of roasted vegetables combined with protein-packed white beans, creating a hearty meal that's packed with flavor. The best part? It comes together in just one skillet, making cleanup a breeze. Each bite is filled with vibrant colors and textures that make me want to savor every moment of this delightful dish.

Created by

Hayley Morton

Last updated on 2026-01-18T13:34:14.629Z

When I first made this Roasted Veggie White Bean Skillet, I was amazed at how something so simple could be so delicious. I used a mix of seasonal vegetables, which not only enhanced the flavors but also added lovely textures to the dish. It’s an excellent way to incorporate more veggies into my meals.

What really elevates this dish is the sprinkle of fresh herbs right before serving. They add a burst of freshness that complements the roasted flavors perfectly. Trying it with different seasonal vegetables each time has been a fun adventure in creativity!

        Why You'll Love This Recipe
        Colorful veggies roasted to perfection for a delicious crunch
Hearty white beans packed with plant-based protein
Quick and easy cleanup with just one skillet required

      

Mastering the Roast

Roasting vegetables is an art that enhances their natural flavors through caramelization. For this Roasted Veggie White Bean Skillet, choose a mix of colorful vegetables like bell peppers, zucchini, and carrots. The key to achieving that crispy, tender texture lies in cutting them into uniform pieces, about 1-inch large. This ensures even cooking and prevents some from becoming mushy while others remain raw. When roasted at 425°F (220°C), they should develop a golden-brown color and a slight char, which adds depth to the dish.

Another essential aspect is not overcrowding the baking sheet. If the vegetables are too close together, they'll steam instead of roast, resulting in a less appealing texture. Spread them out, allowing space for air circulation. If you find that your oven has hot spots, consider rotating the baking sheet halfway through cooking to ensure an even roast. The vegetables should be tender and slightly caramelized within about 20 minutes, which brings out their sweetness.

Enhancing the Flavors

The addition of garlic and oregano not only elevates the flavor profile of the roasted vegetables but also complements the white beans beautifully. Minced garlic, added before roasting, infuses the veggies with a robust aroma that becomes even more pronounced as they caramelize. Oregano, with its earthy notes, ties the dish together while adding an Italian flair. Feel free to experiment with fresh herbs like thyme or rosemary for a different taste experience, but keep in mind that you may want to adjust their quantities since fresh herbs can be more potent.

When you incorporate the white beans, they not only add protein but also help to balance the texture of the dish. To avoid them becoming mushy, gently fold them into the roasted vegetables after the initial cooking time, then return the skillet to the oven just long enough to warm them through, about 5 minutes. This technique ensures that the beans retain their shape and provide a satisfying contrast to the tender veggies.

Ingredients

Gather these simple ingredients:

Ingredients

2 cups assorted vegetables (e.g., bell peppers, zucchini, and carrots)
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, for garnish

Make sure to adjust the vegetables based on your preference!

Instructions

Here’s how to bring it all together:

Preheat and Prepare

Preheat your oven to 425°F (220°C). Chop the vegetables into even pieces and place them on a baking sheet.

Toss with Oil and Seasonings

Drizzle the vegetables with olive oil, then sprinkle with garlic, oregano, salt, and pepper. Toss to coat evenly.

Roast

Roast the vegetables in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

Add White Beans

Remove the baking sheet from the oven, add the white beans, and mix everything gently. Return to the oven for an additional 5 minutes to heat the beans.

Garnish and Serve

Remove from the oven, garnish with fresh parsley, and serve hot!

Enjoy your delicious skillet dinner!

Pro Tips

Feel free to experiment with different herbs or spices to customize your flavor profile.

Storage and Make-Ahead Tips

If you're looking to prepare ahead, this recipe holds up well in the refrigerator. Cook the dish, allow it to cool completely, and then store it in an airtight container for up to three days. When you're ready to enjoy it, simply reheat in a skillet over medium heat, adding a splash of water or broth if necessary to keep everything moist. The flavors will meld even more, making it just as delicious, if not better, on the second day.

For long-term storage, consider portioning the dish into freezer-safe containers after cooking. It can be frozen for up to three months. When reheating from the freezer, it's best to thaw in the refrigerator overnight and then reheat on the stovetop or in the oven until warmed through. This makes it a perfect option for meal prep or busy weeknights.

Serving Suggestions

This Roasted Veggie White Bean Skillet can stand alone as a hearty meal, but if you want to add more variety to your plate, consider serving it over a bed of quinoa or brown rice. The earthy grains complement the dish perfectly and add extra fiber and nutrients. A light drizzle of balsamic glaze or a sprinkle of lemon juice can also brighten up the flavors, enhancing the dish's appeal.

For those craving some crunch, pair this skillet with a side salad or whole-grain bread. A simple arugula salad with a vinaigrette works wonderfully to balance the richness of the beans and veggies. You can also add some feta cheese or avocado slices on top for a creamy finish. These accompaniments can elevate your meal and impress dinner guests with minimal extra effort.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well; just adjust the roasting time as needed.

→ What can I serve this with?

This skillet pairs wonderfully with crusty bread or over rice or quinoa.

→ Can this dish be made ahead of time?

While best served freshly made, you can prepare it ahead and reheat it in the oven or microwave.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.