Roasted Veggie White Bean Skillet
Highlighted under: Healthy & Light
I absolutely love this Roasted Veggie White Bean Skillet! It combines the goodness of seasonal vegetables with the protein power of white beans, creating a hearty and satisfying dish. The vibrant colors and flavors make it not just a meal but a feast for the eyes. Plus, it’s an easy one-pan recipe, which means less cleanup. Whether you’re looking for a quick weeknight dinner or a wholesome side dish, this skillet is sure to become a favorite in your home.
When I first tried making this skillet, I wanted to showcase the fresh produce from my local farmer's market. The sweetness of the roasted vegetables combined with the creamy texture of the white beans is a match made in heaven. I remember savoring the first bite and thinking about how easily it came together, yet it felt so gourmet.
The method of roasting the veggies concentrates their flavors and adds a lovely caramelization that enhances this dish. I’ve found that using a mix of bell peppers, zucchini, and onions results in the best texture and taste, so don’t skip this part!
Why You'll Love This Recipe
- Packed with nutritious veggies and hearty beans
- Quick one-pan meal perfect for busy nights
- Great for meal prep, keeps well in the fridge
- Versatile—try with different veggies each season
Ingredient Insights
The combination of bell peppers, zucchini, and red onion in this Roasted Veggie White Bean Skillet not only brings a rainbow of colors but also a diverse range of flavors and textures. Bell peppers add a sweet crunch, zucchini provides a subtle earthiness, and red onions lend a mild sharpness. These vegetables are not just visually appealing but are also packed with vitamins and minerals, making this dish not only delicious but nutritious as well.
Using high-quality canned white beans can enhance the dish considerably. Ensure that the beans are firm and not overly mushy. If you're feeling adventurous, you can substitute white beans with chickpeas or even cooked lentils. Each alternative adds its own distinct flavor profile and texture, ensuring that you can customize the dish based on what you have at hand.
Cooking Techniques
Roasting vegetables at a high temperature is key to achieving that perfect caramelization which enhances their natural sweetness and flavor. Spread the vegetables in a single layer on the baking sheet to prevent steaming; overcrowding will hinder browning. Keep an eye on them in the last 5 minutes of roasting—once they have a nice golden edge and are fork-tender, they’re ready for the next step!
When combining the roasted vegetables with white beans, be gentle. You'll want to fold the beans into the veggies without breaking them apart. This ensures each forkful has a satisfying mix of creamy beans and crisp-tender vegetables, creating a lovely texture contrast that is enjoyable with every bite.
Ingredients
Ingredients
Roasted Veggie White Bean Skillet Ingredients
- 2 cups chopped bell peppers (red and yellow)
- 1 cup diced zucchini
- 1 cup chopped red onion
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil for garnish
Mix and match your favorite veggies!
Instructions
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C) to get it ready for roasting.
Prepare the Veggies
In a large bowl, combine the chopped bell peppers, zucchini, and onions. Add minced garlic, olive oil, dried herbs, salt, and pepper. Toss well to coat.
Roast the Veggies
Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.
Combine with Beans
Remove the baking sheet from the oven and gently mix in the white beans. Return the sheet to the oven and roast for an additional 5-10 minutes to warm the beans.
Serve
Remove from oven, garnish with fresh basil, and enjoy directly from the skillet!
This dish is best served warm!
Pro Tips
- Feel free to experiment with other seasonal vegetables, such as carrots or cherry tomatoes, to add variety to this simple dish.
Make-Ahead and Storage
This Roasted Veggie White Bean Skillet makes an excellent meal prep option. You can roast the vegetables and store them separately for up to 5 days in the refrigerator. When you're ready to eat, simply mix in the white beans and warm everything together in a skillet over medium heat until heated through. This way, you can enjoy a quick meal without compromising on flavor.
If you find yourself with leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water or vegetable broth to revive the fresh flavors and prevent drying out. This dish also freezes well; simply allow it to cool completely before transferring to a freezer-safe container. It can last in the freezer for up to three months.
Serving Suggestions
For an extra layer of flavor, serve the skillet with a drizzle of balsamic glaze or a sprinkle of nutritional yeast, which adds a cheesy flavor without the dairy. Pairing it with a fresh side salad or crusty bread can elevate the meal, creating a delightful dining experience. My favorite side is a simple arugula salad dressed in lemon vinaigrette for a zesty contrast.
Feel free to customize the toppings based on your preferences. A dollop of Greek yogurt or a sprinkle of feta can add creaminess, while a squeeze of fresh lemon juice brightens the overall flavor profile. The versatility of this dish allows you to mix and match according to what’s in your pantry or seasonal produce.
Questions About Recipes
→ Can I make this dish vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
→ How long does this dish last in the fridge?
It can last for up to 4 days when stored in an airtight container in the refrigerator.
→ Can I freeze leftovers?
Absolutely! Just allow it to cool completely before transferring to freezer-safe containers.
→ What can I serve with this dish?
This skillet pairs well with quinoa, brown rice, or crusty bread for a more substantial meal.
Roasted Veggie White Bean Skillet
I absolutely love this Roasted Veggie White Bean Skillet! It combines the goodness of seasonal vegetables with the protein power of white beans, creating a hearty and satisfying dish. The vibrant colors and flavors make it not just a meal but a feast for the eyes. Plus, it’s an easy one-pan recipe, which means less cleanup. Whether you’re looking for a quick weeknight dinner or a wholesome side dish, this skillet is sure to become a favorite in your home.
Created by: Penelope Dawson
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Roasted Veggie White Bean Skillet Ingredients
- 2 cups chopped bell peppers (red and yellow)
- 1 cup diced zucchini
- 1 cup chopped red onion
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil for garnish
How-To Steps
Preheat your oven to 400°F (200°C) to get it ready for roasting.
In a large bowl, combine the chopped bell peppers, zucchini, and onions. Add minced garlic, olive oil, dried herbs, salt, and pepper. Toss well to coat.
Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 20 minutes or until they are tender and slightly caramelized.
Remove the baking sheet from the oven and gently mix in the white beans. Return the sheet to the oven and roast for an additional 5-10 minutes to warm the beans.
Remove from oven, garnish with fresh basil, and enjoy directly from the skillet!
Extra Tips
- Feel free to experiment with other seasonal vegetables, such as carrots or cherry tomatoes, to add variety to this simple dish.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrates: 55g
- Dietary Fiber: 12g
- Sugars: 5g
- Protein: 14g