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: 1 can white beans, drained and rinsed; 1 red bell pepper, diced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 red onion, chopped; 2 cups spinach or kale, chopped; 3 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Healthy & Light

I absolutely love creating dishes that pack a punch in flavor while being healthy and satisfying. The Roasted Veggie White Bean Skillet has quickly become one of my favorite meals. It combines hearty white beans with colorful roasted vegetables, all tossed together for a delicious and easy one-pan meal. In under an hour, you can whip up a comforting dish that's perfect for busy weeknights or a cozy weekend dinner. Plus, the leftovers make for a fantastic lunch the next day!

Created by

Keira Thompson

Last updated on 2026-01-18T12:01:23.616Z

When I first made the Roasted Veggie White Bean Skillet, I was amazed at how all the flavors came together in such a simple way. As the veggies roasted, their natural sweetness emerged, perfectly complementing the creamy white beans. I ensure to season my veggies with a mix of herbs and spices that elevate the dish without overpowering it.

This recipe is ideal for meal prep because it keeps well in the refrigerator. One of my favorite tips is to not overcrowd the pan when roasting; this allows the veggies to get that perfect golden color and texture we all love. Trust me, it makes a world of difference!

        Why You'll Love This Recipe
        Colorful veggies add vibrancy and nutrition to your plate
Hearty white beans provide a satisfying and filling base
One-pan meal for easy cleanup
Versatile recipe that can be customized with whatever veggies you have on hand

      

Understanding the Ingredients

The centerpiece of this Roasted Veggie White Bean Skillet is the white beans, which offer a creamy texture and substantial protein content. Their mild flavor makes them a perfect canvas for the vibrant roasted vegetables. I recommend using cannellini or great northern beans, as they hold their shape well during cooking. If you're looking for a substitute, you can use chickpeas for a slightly different texture but similar protein boost.

In this dish, the variety of vegetables not only enhances the color but also the nutrient profile. Red bell peppers lend a sweet and slightly smoky flavor while zucchini and yellow squash add a tender bite. Remember to cut the vegetables uniformly to ensure even roasting; they should be glossy and slightly caramelized for the best flavor. If you have seasonal vegetables, like eggplant or asparagus, feel free to swap them in!

Perfecting the Roasting Technique

Roasting vegetables is key to developing their natural sweetness and depth of flavor. Make sure your oven is fully preheated to 425°F (220°C) before placing the vegetables inside, as a hot oven will caramelize the sugars in the veggies and create delicious crispy edges. Watch them closely during the last few minutes; they should appear golden and tender but still vibrant in color.

When spreading the vegetables on the baking sheet, ensure they're in a single layer with some space between them. This promotes even roasting and prevents steaming, which can occur if they're overcrowded. If you find you're making a larger batch, consider using two baking sheets to maintain the same excellent texture without sacrificing quality.

Ingredients

Roasted Veggies and Beans

1 can white beans, drained and rinsed
1 red bell pepper, diced
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, chopped
2 cups spinach or kale, chopped
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C).

Prepare the vegetables

In a large bowl, combine the bell pepper, zucchini, yellow squash, and red onion. Drizzle with 2 tablespoons of olive oil, oregano, garlic powder, salt, and pepper. Toss until evenly coated.

Roast the veggies

Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

Combine with beans

In a large skillet over medium heat, add the roasted veggies and white beans. Drizzle with the remaining 1 tablespoon of olive oil and stir gently. Cook for 5-7 minutes until heated through.

Add greens

Add the chopped spinach or kale and cook for an additional 2-3 minutes until wilted. Taste and adjust seasonings as needed.

Serve

Serve warm as a delightful main dish or a side, garnished with fresh herbs if desired.

Pro Tips

To make this dish even more flavorful, you can add a splash of balsamic vinegar before serving or incorporate other seasonal vegetables you have on hand.

Make-Ahead and Storage Tips

This dish is fantastic for meal prep! You can roast the vegetables in advance, store them in an airtight container in the fridge, and combine them with the beans just before serving. The roasted veggies will keep well for up to three days, allowing you to enjoy quick lunches or dinners throughout the week. If you make a larger batch, consider portioning them into individual servings for grab-and-go meals.

Additionally, the Roasted Veggie White Bean Skillet freezes beautifully. After combining the roasted veggies and beans, let them cool completely before transferring to freezer-safe containers. It can be kept in the freezer for up to three months. When ready to eat, simply thaw overnight in the refrigerator and reheat on the stovetop, adding a splash of water or vegetable broth to keep it moist.

Serving Suggestions and Variations

This skillet dish can serve as a hearty main or a delightful side. For added flair, consider topping it with crumbled feta or a sprinkle of nutritional yeast for a savory finish. Fresh herbs like parsley or basil can also elevate the dish with a burst of flavor. Serve it warm alongside crusty bread or over a bed of quinoa for a complete meal.

Feel free to experiment with the spices and herbs used! Adding a pinch of red pepper flakes for heat or a squeeze of lemon for brightness can enhance the flavor profile significantly. For a heartier dish, you can mix in grains like farro or bulgur during the last stages of cooking, creating a delightful blend of textures.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen veggies work well too. Just be sure to thaw and drain them before roasting.

→ Is this dish vegan?

Absolutely! This recipe is plant-based and perfect for vegans.

→ How do I store leftovers?

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

→ Can I customize the beans?

Yes! You can substitute white beans with chickpeas or black beans based on your preference.