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: 1 cup of diced red bell pepper; 1 cup of diced zucchini; 1 cup of halved cherry tomatoes; 2 cups of canned white beans, drained and rinsed; 2 tablespoons of olive oil; 1 teaspoon of garlic powder; Salt and pepper to taste; Fresh basil, for garnish

Highlighted under: Vital Meals Studio

I absolutely love making this Roasted Veggie White Bean Skillet for a quick weeknight dinner. It’s packed with vibrant vegetables and creamy white beans that create a satisfying meal. Not only is it delicious, but it also comes together in about 30 minutes, making it perfect for busy evenings. The best part is that you can customize the veggies based on what you have on hand, ensuring it’s always fresh and flavorful. Trust me, once you try this dish, it will become a regular in your cooking rotation!

Created by

Sloane Patterson

Last updated on 2026-01-18T14:37:07.721Z

When I first made this Roasted Veggie White Bean Skillet, I was amazed at how quickly everything came together. The rich colors of the roasted vegetables not only made the dish visually appealing but also enhanced the overall flavor. I like to use a mix of bell peppers, zucchini, and cherry tomatoes, but feel free to experiment with your favorites. The key is to roast the veggies until they're caramelized, which adds a depth of flavor I absolutely love.

One of my favorite tips is to sprinkle some fresh herbs over the finished dish. It elevates the simple ingredients and adds an incredible aroma that fills the kitchen. I usually reach for some basil or parsley, but you could try thyme or rosemary for a different twist. Each bite of the skillet brings together heartiness and freshness that makes it completely irresistible!

Why You Will Love This Recipe
Vibrant and colorful vegetables that are nutrient-packed
Creamy white beans that add heartiness to the dish
Quick to prepare, making it ideal for busy weeknights

Ingredients

Roasted Veggies and Beans

1 cup of diced red bell pepper
1 cup of diced zucchini
1 cup of halved cherry tomatoes
2 cups of canned white beans, drained and rinsed
2 tablespoons of olive oil
1 teaspoon of garlic powder
Salt and pepper to taste
Fresh basil, for garnish

Instructions

Preheat the Oven

Preheat the oven to 425°F (220°C) to prepare for roasting the vegetables.

Prepare the Vegetables

In a large bowl, combine diced bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil, sprinkle with garlic powder, and season with salt and pepper. Toss to coat evenly.

Roast the Vegetables

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

Add White Beans

Once the vegetables are roasted, remove them from the oven and add the drained white beans to the baking sheet. Toss gently to combine and return to the oven for an additional 5 minutes.

Serve

Remove from the oven and garnish with fresh basil before serving warm.

Pro Tips

Feel free to swap in your favorite seasonal veggies for added variety. This dish is also great served over rice or quinoa for an extra filling meal.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, frozen vegetables can be used. Just be sure to thaw and drain them before adding to the skillet.

→ How can I make this dish vegan?

This recipe is naturally vegan as it features only plant-based ingredients.

→ What can I serve this with?

This skillet pairs well with rice, quinoa, or even a side salad for a complete meal.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.