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 diced vegetables (bell peppers, zucchini, and carrots); 1 can (15 oz) white beans, drained and rinsed; 3 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley, chopped; Grated Parmesan cheese; Lemon wedges for serving

Highlighted under: Healthy & Light

I absolutely love creating dishes that are not only delicious but also simple to prepare, and this Roasted Veggie White Bean Skillet does just that. The combination of vibrant, roasted vegetables with creamy white beans creates a delightful meal that is both hearty and nutritious. I enjoy serving it as a quick weeknight dinner or a satisfying lunch. Plus, it can be customized with whatever veggies I have on hand, making it a versatile go-to recipe that I keep coming back to.

Created by

Celeste Morgan

Last updated on 2026-01-18T14:22:11.736Z

When I first made this dish, I was blown away by how something so simple could be so satisfying. Roasting the vegetables brings out their natural sweetness and makes them wonderfully tender. I experimented with different herbs and spices, and found that a pinch of smoked paprika really takes it to the next level.

One of my favorite tips is to let the white beans meld with the roasted veggies in the skillet for a few extra minutes. This not only enhances the flavor but also gives the dish a beautiful rustic look. Trust me, the aroma wafting through your kitchen will make everyone gather around for dinner!

        Why You Will Love This Recipe
        Packed with vibrant flavors from roasted veggies
Creamy white beans provide a hearty base
Super versatile — use any veggies you have in your fridge

      

Choosing the Right Vegetables

When preparing the Roasted Veggie White Bean Skillet, the type of vegetables you choose can dramatically affect the flavor and texture. I recommend a colorful mix that includes bell peppers, zucchini, and carrots, as they offer a wonderful balance of sweetness and crunch. However, feel free to experiment with vegetables like broccoli, asparagus, or even Brussels sprouts. Just make sure to keep the size of the pieces uniform for even roasting.

The roasting process not only intensifies the flavors of the vegetables but also brings out their natural sugars, resulting in caramelized edges that enhance the overall dish. If using sturdier vegetables like carrots or potatoes, consider cutting them into smaller pieces to ensure they cook through in the same time as softer vegetables.

Balancing Flavor and Texture

The creamy white beans in this recipe add not just heartiness but also a smooth texture that contrasts beautifully with the tender roasted veggies. I choose cannellini or great northern beans for their mild flavor and creamy consistency. If you're looking for a plant-based protein boost, consider adding a handful of cooked quinoa or even chickpeas for added texture and nutritional value without losing the dish’s essence.

For those who enjoy a little kick, try incorporating spices like chili powder or crushed red pepper flakes along with the smoked paprika. This will add depth and a hint of heat that pairs beautifully with the beans and roasted veggies. Don't forget to taste as you go, adjusting seasoning as necessary to get the perfect balance.

Ingredients

Main Ingredients

2 cups diced vegetables (bell peppers, zucchini, and carrots)
1 can (15 oz) white beans, drained and rinsed
3 tablespoons olive oil
1 teaspoon smoked paprika
Salt and pepper to taste

Optional Toppings

Fresh parsley, chopped
Grated Parmesan cheese
Lemon wedges for serving

Instructions

Cooking Directions

Preheat and Prepare

Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the diced vegetables with olive oil, smoked paprika, salt, and pepper until well coated.

Roast the Veggies

Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes, or until the veggies are tender and starting to caramelize.

Combine and Serve

In a large skillet, combine the roasted veggies with the white beans. Cook on medium heat for an additional 5–10 minutes to allow the flavors to meld. Serve warm, topped with fresh parsley and a squeeze of lemon if desired.

Enjoy your delicious Roasted Veggie White Bean Skillet!

Pro Tips

Feel free to swap in any seasonal vegetables you enjoy, such as broccoli, asparagus, or cherry tomatoes. You can also add some cooked quinoa for extra protein and texture.

Storage and Meal Prep Tips

This Roasted Veggie White Bean Skillet is not only a quick meal option, but it also stores well, making it perfect for meal prep. Once cooled, it can be kept in an airtight container in the fridge for up to four days. If you want to extend the life of your dish, consider freezing it in portions. Just be sure to let it cool completely before transferring to freezer bags or containers to avoid freezer burn.

When reheating, a quick toss in a skillet over medium heat works wonders to bring back the original texture. If you've frozen individual portions, you can simply microwave them for about 2-3 minutes, stirring halfway through, until heated through. For a fresh touch, add a sprinkle of fresh parsley or a squeeze of lemon before serving again.

Serving Suggestions

Serving the Roasted Veggie White Bean Skillet can be as simple or as elaborate as you like. For a more substantial meal, pair it with whole grain rice or quinoa for additional flavors and nutrients. A side of crusty bread is also great for soaking up any remaining juices and compliments the dish beautifully.

Consider topping the skillet with freshly grated Parmesan cheese for a savory umami kick, or crumble some feta for a tangy finish. For an added burst of freshness, serve with lemon wedges that can be squeezed over the top just before digging in, elevating all the flavors combined.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work well! Just make sure to thaw and drain any excess water before roasting.

→ How long can I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this vegan?

Absolutely! This recipe is already vegan as it contains no animal products.

→ What can I serve with this dish?

This skillet is great on its own but pairs nicely with crusty bread or a side of rice.