Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 red bell pepper, diced; 1 zucchini, sliced; 2 cups cherry tomatoes, halved; 1 can (15 oz) white beans, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Healthy & Light

I love whipping up my Roasted Veggie White Bean Skillet because it’s not just a meal; it’s a celebration of colors and flavors! Each vegetable bursts with sweetness after roasting, and the creamy white beans add a hearty texture that makes it satisfying. In just 30 minutes, I can serve a dish that’s full of nutrients and vibrant tastes. It’s simple enough for a weeknight dinner but elegant enough to impress guests, proving that healthy eating doesn’t have to be dull.

Created by

Lila Morgan

Last updated on 2026-01-18T11:43:15.263Z

When I first made this dish, I was surprised by how roasting the vegetables transformed their flavors completely. The caramelization adds depth that steaming or boiling simply can't match. I decided to keep the seasoning light to let the veggies shine, focusing on fresh herbs and a dash of lemon juice to brighten the dish.

Another tip I discovered is to choose a mix of hard and soft vegetables. For instance, combining carrots and zucchini allows each to cook perfectly while enhancing the overall texture. The result is a skillet that not only looks gorgeous but also delivers a satisfying crunch in every bite.

        Why You'll Love This Recipe
        Packed with vibrant, roasted vegetables for a colorful presentation
Creamy white beans that complement the veggies perfectly
Quick to prepare, making it ideal for busy weeknights

      

Vegetable Roasting Tips

Roasting vegetables is an essential step for this dish, as it brings out their natural sweetness while giving them a lovely char. When tossing the veggies, make sure to spread them out in a single layer on the baking sheet, which helps them cook evenly and prevents steaming. You can ensure they caramelize beautifully when they're not crowded. Keep an eye on them around the 15-minute mark; the edges should start to become golden and crispy, indicating they’re ready for the next step.

If you're looking to tweak or add to the vegetables, root veggies such as carrots or sweet potatoes are excellent options, as they also roast well. For a twist, try using different colors of bell peppers to enhance both the visual appeal and the flavor profile. Just be mindful that denser vegetables like carrots may require a slightly longer roasting time, so adjust accordingly to achieve the desired tenderness.

Serving Suggestions

A Roasted Veggie White Bean Skillet can serve as a hearty main dish or a delightful side. If you're aiming for a complete meal, consider serving it alongside a grain like quinoa or brown rice for added fiber and protein. This combination not only makes the dish more filling but also adds another layer of texture. Alternatively, it pairs beautifully with crusty whole-grain bread for sopping up the juices.

Want to elevate the flavors further? Drizzle the finished dish with a touch of balsamic glaze or sprinkle some feta cheese on top for a creamy contrast. Fresh lemon zest can also enhance the brightness of the dish, making it feel even more refreshing and vibrant. Feel free to customize based on what you have available; that's part of the fun!

Ingredients

For the Skillet

2 cups broccoli florets
1 red bell pepper, diced
1 zucchini, sliced
2 cups cherry tomatoes, halved
1 can (15 oz) white beans, drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large mixing bowl, combine the broccoli, red bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss until the vegetables are well-coated.

Roast the Vegetables

Spread the vegetable mixture evenly on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized.

Mix in the Beans

Once the vegetables are roasted, remove them from the oven and add the drained white beans. Gently stir to combine and return to the oven for an additional 5 minutes to warm the beans.

Finish and Serve

Remove the skillet from the oven, drizzle with lemon juice, and garnish with fresh parsley. Serve warm and enjoy!

Pro Tips

Feel free to customize this recipe with your favorite vegetables or what you have on hand. Adding spices like paprika or a sprinkle of feta cheese can elevate the flavors even more!

Make-Ahead and Storage

This recipe is perfect for meal prep! You can roast the vegetables and mix in the white beans in advance. Just store them in an airtight container in the refrigerator for up to three days. When you're ready to eat, simply reheat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. This allows the flavors to meld even more, enhancing the overall taste.

If you're looking to freeze portions for later, place them in freezer-safe bags or containers after they cool completely. They can be stored for up to two months. To reheat frozen portions, thaw them overnight in the refrigerator and then warm up in the oven or on the stovetop, adding a splash of olive oil to keep everything moist.

Troubleshooting Guide

If your vegetables are turning mushy rather than crispy, it’s likely due to overcrowding the baking sheet. Always leave space between pieces to allow hot air to circulate, which helps achieve that ideal texture. Also, make sure you're using fresh vegetables; if they’re on the older side, they may release more moisture during cooking.

Another common pitfall is under-seasoning. Since the dish is simple, using the right amount of salt and pepper makes a significant difference in flavor. Don’t hesitate to taste the mixture after the first round of seasoning and adjust according to your preference. Remember, the lemon juice sprinkled at the end adds vital acidity, so don’t skip that step!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, just ensure they are thawed and pat them dry before roasting.

→ Is there a vegetarian option?

Absolutely! This recipe is already vegetarian, featuring white beans and plenty of veggies.

→ How do I store leftovers?

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

→ Can I make this recipe ahead of time?

You can prep the veggies ahead and store them. Just roast them fresh when you are ready to serve.