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: 1 cup butternut squash, diced; 1 bell pepper, chopped; 1 zucchini, sliced; 1 red onion, cut into wedges; 2 tablespoons olive oil; Salt and pepper to taste; 2 cups canned white beans, rinsed and drained; 1 teaspoon garlic powder; 1 teaspoon dried thyme; 2 tablespoons fresh parsley, chopped; 1 tablespoon lemon juice

Highlighted under: Healthy & Light

I love making this Roasted Veggie White Bean Skillet when I want a warm and hearty meal that’s not only nutritious but also bursting with flavor. The combination of roasted vegetables adds a wonderful depth, while the creamy white beans provide a satisfying base. It’s a simple yet impressive dish that's perfect for weeknight dinners or weekend gatherings. Plus, it's versatile—feel free to switch up the vegetables based on what you have on hand. Let me show you how to make it the best way!

Created by

Amber Walsh

Last updated on 2026-01-18T11:07:11.122Z

Creating this Roasted Veggie White Bean Skillet was born out of my love for simple yet flavorful meals. I experimented with different roasted vegetables, and I found that butternut squash, bell peppers, and zucchini work perfectly together. Roasting them brings out their natural sweetness and creates that delightful caramelization I adore.

One tip I have learned is to add the white beans towards the end of the cooking process, just enough to warm them through. This keeps their creaminess intact, creating a luscious coating for the roasted veggies, making every bite a delicious experience.

        Why You'll Love This Recipe
        Nutritious and satisfying, perfect for any meal
Colorful and vibrant, making it visually appealing
Easy to customize with seasonal vegetables

      

Ingredient Spotlight: White Beans

White beans are not only the star of this dish in terms of flavor but also in nutrition. Rich in protein and fiber, these beans provide a creaminess that balances the roasted vegetables beautifully. I recommend using cannellini or navy beans; both varieties will enhance the dish's texture. If you're short on time, canned beans are a quick option, but beware of excess sodium—always give them a good rinse before incorporating them for a cleaner taste.

Using dried beans is another fantastic alternative if you prefer a more homemade approach. Soak them overnight and boil until tender, which typically takes about an hour. The cooking liquid can also be reduced to create a thicker sauce, adding depth to the overall flavor. This extra effort can be well worth it, especially when combined with the roasted veggies!

Roasting Techniques for Perfect Vegetables

Roasting vegetables can be a delicate balance of achieving tenderness and caramelization without overcooking. To ensure even roasting, cut your vegetables into similar-sized pieces, allowing them to cook at the same rate. Spread them out on your baking sheet—crowding will lead to steaming rather than roasting, which can prevent that desirable golden hue. If you notice some veggies cooking faster than others, simply remove them once they reach that perfect texture.

A little patience goes a long way when roasting. The key is to allow the vegetables to sit undisturbed until they are golden around the edges and fragrant, usually around 20 minutes. If you want to deepen the flavors even further, consider tossing some fresh herbs or garlic with the vegetables midway through roasting. This strategy ensures the veggies remain vibrant while infusing the dish with aromatic goodness.

Ingredients

Gather these fresh ingredients to create your delicious skillet dish.

Vegetables

1 cup butternut squash, diced
1 bell pepper, chopped
1 zucchini, sliced
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and pepper to taste

Beans

2 cups canned white beans, rinsed and drained
1 teaspoon garlic powder
1 teaspoon dried thyme

Garnish

2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice

These ingredients come together to create a fulfilling and tasty dish that you can enjoy any time.

Instructions

Follow these easy steps to whip up your skillet dish.

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large bowl, toss the butternut squash, bell pepper, zucchini, and onion with olive oil, salt, and pepper.

Roast the Vegetables

Spread the vegetables on a baking sheet in a single layer. Roast in the oven for about 20 minutes until they are tender and caramelized.

Combine with Beans

Remove the baking sheet from the oven. Add the rinsed white beans, garlic powder, and thyme to the vegetables. Stir well and return to the oven for another 5 minutes.

Finish and Serve

Once done, remove from the oven and drizzle with lemon juice. Garnish with chopped parsley before serving.

Your Roasted Veggie White Bean Skillet is ready to be enjoyed! Serve warm and relish the flavors.

Pro Tips

Feel free to swap in any seasonal vegetables you have on hand, such as asparagus or broccoli, to keep this recipe fresh and exciting.

Serving Suggestions

This Roasted Veggie White Bean Skillet is incredibly versatile when it comes to serving options. Try serving it over a bed of fluffy quinoa or brown rice for an extra dose of nutrients and fiber. If you're in the mood for something lighter, a simple mixed green salad on the side can provide a refreshing contrast to the warm, hearty skillet dish.

For a touch of elegance, serve it in individual ramekins topped with a sprinkle of feta cheese or a dollop of Greek yogurt. These additions not only enhance the presentation but also add a layer of creaminess and tang to complement the roasted flavors. Don’t forget a slice of crusty bread; it’s perfect for soaking up any leftover juices.

Make Ahead and Storage Tips

This skillet dish is a fantastic candidate for meal prep! You can roast the vegetables and combine them with the beans in advance. Once assembled, it can be stored in the refrigerator for up to four days. Just reheat in a skillet over low heat, stirring occasionally; this method helps retain the vegetables’ texture without making them mushy.

For longer storage, consider freezing the assembled dish. Pack it into an airtight container and it can last up to three months. When you're ready to enjoy, thaw it overnight in the refrigerator and reheat thoroughly before serving. This not only saves you time on busy nights but ensures you have a nutritious meal at your fingertips.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare the roasted vegetables ahead of time and simply reheat before serving.

→ Can I use frozen vegetables?

Absolutely! Just be sure to thaw them and pat dry to prevent excess moisture.

→ How can I store leftovers?

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

→ Can I add protein to this recipe?

Yes, grilled chicken or tofu would make great additions for a protein boost.