Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
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; 1 can (15 oz) white beans, drained and rinsed; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; Juice of 1 lemon

Highlighted under: Healthy & Light

I absolutely love making this Roasted Veggie White Bean Skillet! It's one of my go-to recipes when I want something healthy yet incredibly flavorful. With a medley of colorful roasted vegetables and creamy white beans, this skillet is not only easy to prepare but also packed with nutrients. It comes together in just about 30 minutes, making it perfect for busy weeknight dinners or a leisurely weekend meal. Trust me, once you try it, you'll keep coming back for more!

Created by

Lucy Price

Last updated on 2026-01-18T11:31:13.277Z

When I first made this Roasted Veggie White Bean Skillet, I was pleasantly surprised by how flavorful the dish turned out. The combination of vegetables creates a beautiful color palette, and roasting them brings out their natural sweetness. I usually opt for a variety of seasonal vegetables, which not only enhances the taste but also makes the dish visually appealing.

A key tip I discovered is to make sure you don’t overcrowd the skillet while roasting the vegetables. This allows them to caramelize properly instead of steaming, giving you that delicious roasted flavor. Pair it with some crusty bread, and you’ve got a meal that feels indulgent yet healthy!

        Why You'll Love This Recipe
        Nutritious and satisfying with hearty white beans
Colorful and vibrant dish that's a feast for the eyes
Flexible ingredients based on your favorite veggies

      

Maximizing Flavor with Roasting

Roasting the vegetables not only enhances their natural sweetness but also adds depth through caramelization. Spread the veggies evenly on the baking sheet without overcrowding. This allows them to brown rather than steam, creating those beautiful golden edges. Toss them halfway through the roasting time to ensure even cooking and optimal flavor. You’ll know they’re ready when they’re tender and slightly charred, which takes about 15-20 minutes at 400°F (200°C).

Feel free to experiment with different vegetables in this dish. Carrots, bell peppers, or even brussels sprouts make excellent substitutes; just remember to adjust the cooking time for denser vegetables like carrots, which may require a few extra minutes to soften properly.

The Role of White Beans

White beans, such as cannellini or great northern beans, serve as the creamy, protein-packed cornerstone of this dish. Their mild flavor subtly absorbs the smoky nuances of the paprika and the brightness of the lemon juice. Make sure to rinse the beans thoroughly; this removes excess sodium and helps enhance their flavor. If you’re looking for a quicker alternative, you can use canned beans, which are already cooked and ready to incorporate, saving you precious time on a busy weeknight.

If you're aiming for a healthier fat profile, consider replacing the olive oil with a light drizzle of avocado oil, which has a high smoke point and adds a unique flavor. This substitution will complement the earthiness of the ingredients exceptionally well.

Serving Suggestions and Storage

This Roasted Veggie White Bean Skillet can be served as a hearty main dish or paired with grain options like quinoa or brown rice for a more complete meal. For a burst of freshness, I recommend sprinkling fresh herbs like parsley or cilantro before serving. A dollop of Greek yogurt can also add a fun tang and creamy texture, elevating the dish even further.

If you have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, use a skillet on medium heat to preserve the texture of the vegetables. This dish can also be frozen for up to three months, but consider freezing the beans and veggies separately to maintain optimal flavor and texture when you defrost.

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

Beans and Seasoning

1 can (15 oz) white beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
Juice of 1 lemon

Instructions

Here’s how to make this tasty skillet:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large mixing bowl, combine the red bell pepper, zucchini, yellow squash, red onion, and broccoli. Drizzle with olive oil and season with salt and pepper. Toss everything to coat well.

Roast the Veggies

Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until they are tender and slightly caramelized.

Combine Beans and Seasonings

In a large skillet, add the roasted veggies together with the white beans, garlic, thyme, smoked paprika, and lemon juice. Mix everything gently and cook on medium heat for about 5 minutes until heated through.

Serve

Taste and adjust seasoning if necessary. Serve warm, optionally garnished with fresh herbs.

Pro Tips

For extra flavor, consider adding some fresh herbs like parsley or cilantro before serving. A sprinkle of feta cheese or a dollop of sour cream can also elevate the dish further.

Troubleshooting Common Issues

One common pitfall when roasting vegetables is uneven cooking. Always cut your veggies into uniform sizes to ensure they roast evenly. If you find that some are browning too quickly while others remain raw, try swapping their positions on the baking sheet halfway through the roasting process for more even cooking.

Another issue could be underwhelming flavor. If your dish tastes bland, don’t hesitate to adjust the seasoning after cooking. Adding a pinch of salt, a squeeze of lemon, or an additional sprinkle of smoked paprika can dramatically enhance the overall flavor.

Variations and Customizations

For a kick of spice, consider adding a pinch of red pepper flakes or a splash of hot sauce when combining the beans and vegetables. This addition can brighten the dish and appeal to those who enjoy a little heat in their meals. You may also toss in a handful of fresh spinach or kale near the end of cooking for added nutrients and a splash of color.

If you're looking for a protein boost, consider incorporating grilled chicken or tofu. Simply cook them separately and stir them in with the beans and veggies to meld the flavors. Tofu is a fantastic choice if you’re aiming for a plant-based protein.

Questions About Recipes

→ Can I add other vegetables?

Absolutely! Feel free to include your favorite vegetables such as carrots, asparagus, or bell peppers.

→ Can this dish be made ahead of time?

Yes, you can meal prep it! Store in an airtight container in the fridge for up to 3 days.

→ Is this recipe vegan?

Yes, this Roasted Veggie White Bean Skillet is completely vegan and packed with plant-based protein.

→ What can I serve with this dish?

It's delicious on its own, but you can also serve it with rice, quinoa, or a fresh green salad.