Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped bell peppers (any color); 1 medium zucchini, diced; 1 medium red onion, diced; 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups spinach or kale, roughly chopped; Fresh parsley for garnish

Highlighted under: Vital & Delicious

I absolutely love this Roasted Veggie White Bean Skillet! It's the ultimate one-pan meal that comes together in a snap and is bursting with flavor. Whenever I make it, my kitchen fills with the amazing aroma of roasted vegetables mingling with the creamy white beans. Not only is it nutritious, but it's also incredibly filling and satisfying. Plus, the vibrant colors of the veggies make the dish visually appealing. This recipe is perfect for busy weeknights when I need something wholesome without the fuss.

Created by

Perrie Lawson

Last updated on 2026-01-18T14:16:13.741Z

When I first experimented with this skillet, I wanted to create a dish that was both hearty and healthy. I chose a mix of seasonal vegetables like bell peppers and zucchini, which roast beautifully and add a sweet depth of flavor. White beans are a fantastic source of protein and fiber, so incorporating them into the dish made it not only delicious but also nourishing.

A little tip I learned is to roast the veggies until they are slightly caramelized, as this brings out their natural sweetness. The combination of textures in this dish—the crisp veggies paired with the creamy beans—creates a satisfying bite that I can't get enough of.

Why You'll Love This Recipe
Hearty mix of roasted vegetables and white beans
Easy clean-up with just one skillet
Packed with plant-based protein and nutrients
Customizable with your favorite seasonal veggies

Ingredient Insight

The combination of bell peppers, zucchini, and red onion creates a delightful mix of sweetness and earthiness in this dish. Bell peppers provide a crunchy texture and vibrant color, while zucchini adds a soft, juicy component. Red onion, when roasted, brings out its natural sugars, lending a subtle sweetness that compliments the other ingredients. Together, they not only enhance the flavor profile but also contribute to the dish's visual appeal, making it an inviting meal.

White beans serve as the protein powerhouse in this skillet. Rich in fiber and protein, they add creaminess when cooked, balancing the crunchy and tender vegetables. Using canned white beans is an excellent time-saver; just remember to rinse them well to remove excess sodium and preserve their flavor. If you're in the mood for a twist, consider using chickpeas or cannellini beans for a different texture while retaining the nutritious benefits.

Perfecting the Roasting Process

Roasting the vegetables at 400°F (200°C) strikes the perfect balance between achieving a tender bite and developing caramelization. Caramelization adds depth of flavor, enhancing the sweetness and complexity of each veggie. Make sure to spread the vegetables in a single layer on your baking sheet; overcrowding can lead to steaming instead of roasting, leaving them less flavorful. If you notice the edges turning golden and slightly crispy, you’re on the right track!

Stirring the vegetable mixture halfway through roasting is crucial for uniform cooking. This ensures that all sides get those delicious charred bits while preventing any from burning. If your oven has hot spots, reposition the baking sheet from front to back. If you're prepping for the week, consider roasting the veggies ahead of time and storing them in an airtight container. This method gives you flexibility for quick meals or building bowls throughout the week.

Ingredients

Gather these fresh ingredients for your Roasted Veggie White Bean Skillet:

For the Skillet

2 cups chopped bell peppers (any color)
1 medium zucchini, diced
1 medium red onion, diced
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
2 cups spinach or kale, roughly chopped
Fresh parsley for garnish

Feel free to substitute any of the vegetables with your favorites!

Instructions

Follow these simple steps to make your dish:

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the chopped bell peppers, diced zucchini, and diced red onion. Drizzle with olive oil, add garlic powder, oregano, salt, and pepper, and toss until everything is well coated.

Roast the Veggies

Spread the vegetable mixture onto a large baking sheet in a single layer. Roast in the preheated oven for 20 minutes, stirring halfway through, until veggies are tender and slightly caramelized.

Combine with Beans

Remove the baking sheet from the oven and stir in the white beans. Return to the oven and roast for an additional 5 minutes to heat the beans through.

Add Greens

Remove the skillet from the oven and stir in the chopped spinach or kale until wilted. Garnish with fresh parsley before serving.

Enjoy your delicious and nutritious Roasted Veggie White Bean Skillet!

Pro Tips

For added flavor, try adding a squeeze of lemon juice or a sprinkle of feta cheese before serving.

Storage Tips

This Roasted Veggie White Bean Skillet can be stored in the refrigerator for up to four days in an airtight container. To reheat, simply warm it in a skillet over low heat, adding a splash of vegetable broth or water to prevent it from drying out. Stir occasionally until heated through. This dish is great for meal prep, ensuring you have a nutritious option ready to go on busy days.

For longer storage, consider freezing the mixture before adding the greens. Freeze in portions, using freezer-safe containers, for up to three months. When you're ready to enjoy it, thaw overnight in the fridge and reheat on the stove, adding fresh greens at the end to keep them vibrant and nutritious.

Serving Suggestions

Serve this one-pan wonder over a bed of quinoa or brown rice to create a heartier meal. The nutty flavors of these grains complement the roasted veggies beautifully, adding more texture and nutrition. Alternatively, you can introduce a Mediterranean flair by topping it with crumbled feta or a drizzle of tahini sauce before serving, enhancing both the taste and presentation.

If you're hosting, consider using this dish as a base for a customizable veggie bowl. Provide toppings like avocado slices, toasted seeds, or even a dollop of spicy hummus. This way, each guest can tailor their serving to their liking while enjoying the wholesome goodness of the roasted veggies and beans.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well, but they may need a shorter roasting time.

→ How can I make this dish spicier?

Try adding some red pepper flakes or a dash of hot sauce when seasoning the veggies.

→ Can I prepare this in advance?

Absolutely! You can chop the veggies and store them in the fridge up to a day in advance.

→ What can I serve with this skillet?

This dish is great on its own, but you could serve it with a side of quinoa or whole grain bread.