Roasted Veggie White Bean Skillet

Name: Roasted Veggie White Bean Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups zucchini, diced; 1 cup bell peppers, diced; 1 cup 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; Fresh parsley, chopped (for garnish)

Highlighted under: Healthy & Light

I absolutely love whipping up this Roasted Veggie White Bean Skillet on busy weeknights. It combines vibrant seasonal vegetables with hearty white beans, creating a satisfying and nutritious meal in a single pan. The roasting process brings out the natural sweetness of the veggies, while the white beans add a creamy texture that complements everything beautifully. It's not just quick and easy to prepare, but it also makes for delightful leftovers that taste even better the next day!

Created by

Brielle Thompson

Last updated on 2026-01-18T14:43:16.197Z

When I first tried making this dish, I wanted something that combined flavor with minimal effort. The result exceeded my expectations. The blend of zucchini, bell peppers, and cherry tomatoes, all roasted to perfection, turned into a delightful medley. I've learned that roasting vegetables enhances their taste remarkably, bringing out a charred sweetness that pairs incredibly well with the creamy white beans.

One of my favorite tips is to mix in fresh herbs at the end of cooking for a bright finish. I often use parsley or basil, and the aromatic oils really take the dish to another level. This skillet definitely proves that wholesome meals can be both easy to prepare and full of flavor!

        Why You'll Love This Recipe
        Hearty dish packed with protein and fiber
Colors and textures that are visually stunning
Leftovers taste even better the next day

      

Ingredients

For the Skillet

2 cups zucchini, diced
1 cup bell peppers, diced
1 cup 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
Fresh parsley, chopped (for garnish)

Mix and match your veggies based on what's in season!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, toss together the zucchini, bell peppers, and cherry tomatoes with olive oil, garlic powder, salt, and pepper.

Roast the Veggies

Spread the vegetables out on a baking sheet and roast in the oven for 20 minutes or until tender and slightly charred.

Combine with Beans

Remove the baking sheet from the oven and carefully mix in the white beans. Return the skillet to the oven for an additional 5 minutes to heat through.

Serve

Garnish with fresh parsley and enjoy your nutritious, flavorful meal!

Feel free to experiment with spices to give the dish a personal flair!

Pro Tips

For an extra layer of flavor, try adding a splash of balsamic vinegar before serving.

Questions About Recipes

→ Can I use frozen vegetables instead?

Yes, frozen vegetables can be used, but you may need to adjust the cooking time slightly.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I make this vegan?

Yes, this recipe is already vegan-friendly as it contains only plant-based ingredients.

→ What other beans can I use?

You can substitute the white beans with chickpeas, kidney beans, or any other variety you prefer.