Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups seasonal vegetables (bell peppers, zucchini, carrots, etc.); 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie White Bean Skillet! It’s one of those dishes that brings together a fantastic medley of flavors and textures. The combination of roasted vegetables and creamy white beans makes it not only hearty but also comforting. Whenever I need a quick, nutritious meal that doesn’t skimp on taste, this recipe is my go-to. Plus, it’s super easy to prepare, allowing the flavors to develop beautifully without much effort on my part.

Created by

Harper Collins

Last updated on 2026-01-18T11:34:07.311Z

When I first made this Roasted Veggie White Bean Skillet, I was amazed at how simple ingredients could create such depth of flavor. Roasting the veggies enhances their natural sweetness, while the white beans add creaminess to the mix. I sprinkled a bit of smoked paprika for an extra layer of taste, which truly made the dish shine.

This recipe turned into a staple in my kitchen as it’s versatile. In one instance, I added spinach just before serving, making it even more nutritious. Experimenting with seasonal vegetables always keeps it exciting!

        You'll Love This Recipe Because:
        Colorful and vibrant presentation
Packed with protein and fiber
Perfectly adaptable to different veggies

      

Understanding the Ingredients

Each ingredient in this Roasted Veggie White Bean Skillet plays a vital role in achieving a rich, harmonious flavor profile. The seasonal vegetables not only add vibrant colors but also contribute unique textures and tastes; for instance, sweet bell peppers offer a natural sweetness while zucchini provides a tender crunch. The addition of spices like smoked paprika and garlic powder elevates the dish, infusing it with warmth and depth. Emphasizing freshly rinsed white beans ensures you achieve a creamy consistency that beautifully complements the roasted vegetables.

When selecting vegetables, go for the freshest options available. When using hearty vegetables such as carrots or sweet potatoes, you might want to cut them into smaller pieces to ensure they roast at the same rate as quicker-cooking varieties like bell peppers. If you’re not a fan of these specific vegetables, feel free to experiment with what you have on hand—for example, broccoli, asparagus, or even cherry tomatoes could work wonderfully in this dish.

Mastering the Cooking Technique

Proper preparation and roasting techniques enhance the overall flavor of the dish. Make sure to coat the vegetables evenly with olive oil and spices—this not only helps with flavor development but also ensures a beautiful caramelization occurs during roasting. Spread the veggies in a single layer on the baking sheet, allowing each piece enough space to roast properly. Overcrowding can lead to steaming rather than roasting, which may prevent that desired crispy outer layer and rich flavor.

After combining the roasted veggies with white beans in the skillet, keep the heat at medium to avoid scorching the mixture. Gently stirring allows the beans to absorb some of the delicious flavors from the veggies without breaking them apart. A five-minute cook time is usually adequate for warming through while keeping everything tender yet intact.

Ingredients

Roasted Veggies and Beans

2 cups seasonal vegetables (bell peppers, zucchini, carrots, etc.)
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Enjoy your delicious and nutritious meal!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Veggies

Toss the seasonal vegetables in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Roast the Veggies

Spread the veggies on a baking sheet in a single layer and roast for 20 minutes, or until tender and slightly caramelized.

Combine with Beans

In a large skillet, combine the roasted veggies and white beans. Cook on medium heat for about 5 minutes, stirring gently to combine.

Serve and Garnish

Remove from heat, garnish with fresh parsley, and serve warm.

Feel free to add a squeeze of lemon for extra zing before serving!

Pro Tips

Try to mix up the vegetables according to what you have on hand. This recipe works great with any roasted veggies you enjoy!

Make-Ahead Tips

If you're looking to save time during the week, you can prepare the roasted vegetables in advance. Roasted veggies stored in an airtight container can last in the fridge for about 3-4 days. When ready to serve, simply reheat them in a skillet over medium heat before adding the white beans. This method retains their flavors and textures without overcooking.

You can also assemble the entire skillet ahead of time, refrigerate it, and bake just before serving. If you choose this option, keep in mind that the cooking time may increase slightly as the dish will start from a colder temperature. Aim for about 25-30 minutes in the oven, checking for the veggies to be tender and the beans warmed through.

Storage and Reheating

Leftovers can be stored for up to 4-5 days in the refrigerator in a tightly sealed container. For maximum freshness, allow the skillet dish to cool before storing. Reheating is simple; just warm it on the stove over low heat, stirring occasionally until heated through. You can also pop it in the microwave for a quick reheat, ensuring to cover it to retain moisture.

If you wish to keep it for longer, this dish can be frozen. Portion it into freezer-safe containers and it should be good for about 2-3 months. When ready to enjoy again, thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

Questions About Recipes

→ Can I use canned beans?

Yes, canned white beans are perfect for this recipe! Just make sure to rinse them well.

→ What vegetables work best?

Any seasonal veggies can be used! Bell peppers, zucchini, and broccoli are great choices.

→ Can I make this vegan?

Yes! This recipe is naturally vegan as it contains no animal products.

→ How can I store leftovers?

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