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: 2 cups cherry tomatoes, halved; 1 bell pepper, diced; 1 zucchini, sliced; 1 can (15 oz) white beans, drained and rinsed; 3 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy Creations Studio

I absolutely love how this Roasted Veggie White Bean Skillet comes together effortlessly, transforming fresh vegetables and creamy white beans into a nourishing meal. The combination of roasted bell peppers, zucchini, and cherry tomatoes creates a colorful and vibrant dish that's both comforting and healthy. I've made this recipe for dinner and even served it as a party dish, and each time, it's been a crowd-pleaser. Plus, it’s packed with protein, making me feel energized and satisfied!

Created by

Lucinda Price

Last updated on 2026-01-18T14:28:13.727Z

When I first tried making a one-pan meal, I was skeptical if all the flavors would meld together. However, roasting the veggies first brings out their natural sweetness and adds a depth of flavor that is truly remarkable. I really enjoyed playing around with different vegetable combinations until I found the perfect balance of textures and tastes.

This dish is not just about taste; it also showcases the beauty of seasonal ingredients. I recommend using whatever veggies are fresh at your local market. Trust me, the results are always delightful!

        Why You'll Love This Recipe
        Vibrant and colorful dish that's a feast for the eyes
Easy one-pan meal for minimal cleanup
Packed with plant-based protein for a filling meal

      

Mastering the Roasting Technique

Roasting vegetables is all about achieving that perfect caramelization, which enhances their natural sweetness and adds depth to the dish. When roasting the cherry tomatoes, bell peppers, and zucchini, make sure to spread them out evenly on the baking sheet. This ensures that each piece has enough space to roast rather than steam, which can happen if they’re overcrowded. Look for a slight char on the edges and a tender texture, which usually takes about 20 minutes at 400°F (200°C).

An essential tip when roasting is to use the right amount of oil. Too little will cause the vegetables to dry out, while too much can lead to sogginess. I usually opt for a balanced three tablespoons of olive oil for this recipe. It not only prevents sticking but also contributes to the veg's glossy finish when they roast. Keep an eye on them during the last few minutes for that golden, slightly crispy edge.

Ingredient Insights

The choice of white beans in this skillet is crucial for texture and nutrition. They not only add a creamy element but also provide a substantial protein boost, which is particularly beneficial in plant-based diets. Canned beans are a time-saver, but if you're feeling adventurous, you could cook dried beans beforehand for even better flavor. Just make sure to soak and cook them until tender, which typically takes a few hours. I often use cannellini beans, but navy or great northern varieties work well too.

Fresh herbs play an important role in elevating the flavors of this dish. While I've suggested using fresh parsley for garnish, you could also try basil or thyme, both of which complement the roasted vegetables beautifully. If you don't have fresh herbs available, dried versions are a good alternative—just remember that dried herbs are more potent, so reduce the amount accordingly to avoid overpowering the dish.

Ingredients

Gather these fresh ingredients for a delightful meal.

Main Ingredients

2 cups cherry tomatoes, halved
1 bell pepper, diced
1 zucchini, sliced
1 can (15 oz) white beans, drained and rinsed
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish

Preparation Instructions

Now, let's get cooking!

Cooking Steps

Follow these easy steps to create your delicious meal.

Preheat and Prepare

Preheat your oven to 400°F (200°C). In a large bowl, combine the cherry tomatoes, bell pepper, and zucchini.

Season the Veggies

Drizzle the olive oil over the vegetables and sprinkle with dried oregano, salt, and pepper. Toss until evenly coated.

Roast the Vegetables

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20 minutes until tender and slightly charred.

Combine and Sauté

Remove the baking sheet from the oven and add the white beans to the roasted vegetables. Toss to combine and return to the oven for an additional 5 minutes.

Garnish and Serve

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

Enjoy your delightful Roasted Veggie White Bean Skillet!

Pro Tips

Feel free to add any seasonal veggies you have on hand, like asparagus or broccoli, to mix it up! A squeeze of lemon juice before serving can enhance the flavors even more.

Make-Ahead and Storage Tips

This Roasted Veggie White Bean Skillet is excellent for meal prepping. You can roast the vegetables ahead of time and store them in an airtight container in the refrigerator for up to three days. Simply reheat them in a skillet or microwave before serving. If you'd like to make it in bulk, it’s easy to double the ingredients; just ensure your baking sheet is large enough to accommodate everything in a single layer for effective roasting.

If you have leftovers, they can be stored in the fridge for about three to four days. This dish actually tastes even better the next day as the flavors meld together. When reheating, add a splash of water or vegetable broth to prevent drying out, ensuring you maintain that creamy texture of the white beans.

Serving Suggestions and Variations

This skillet is versatile and can be served in various ways. For a heartier meal, consider pairing it with quinoa or brown rice; they complement the creamy beans perfectly while adding additional fiber. You can also serve it over leafy greens, transforming it into a warm salad that keeps its freshness. If you're feeling adventurous, top it with crumbled feta or a tahini drizzle for an extra layer of flavor.

For a flavor twist, you might consider adding spices like smoked paprika or chili flakes for a bit of heat. These spices can enhance the roasted flavors and bring a different dimension to the overall dish. Additionally, experimenting with different seasonal vegetables—like asparagus in the spring or squash in the fall—can keep this recipe fresh and exciting throughout the year.

Questions About Recipes

→ Can I use frozen vegetables in this recipe?

Yes, you can use frozen veggies, but fresh vegetables provide the best texture.

→ Is this dish vegan-friendly?

Absolutely! This Roasted Veggie White Bean Skillet is 100% plant-based.

→ Can leftovers be reheated?

Yes, you can reheat leftovers in the microwave or on the stove. Just be careful not to overcook.

→ What can I serve this dish with?

It pairs well with crusty bread, over rice, or even as a hearty filling for wraps.