Recipe Contributed By Running to the Kitchen

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Vegetable Bean Skillet

Prep Time 25 minutes
Cook Time 10 minutes


  • 1 tbsp olive oil
  • 3 cups eggplant, chopped
  • 1 large shallot, thinly sliced
  • 2 cups squash; summer, chopped; or zucchini
  • 2 large cloves garlic, minced
  • 1 1/2 cup tomatoes, chopped
  • 1 tbsp sun dried tomatoes, packed in oil; chopped
  • 1 cup white kidney (cannellini) beans, cooked
  • 1 cup kidney beans
  • 1 14.5 oz can artichoke hearts, drained, quartered
  • 1 tsp parsley, dried
  • 1 tsp basil, dried
  • 1/2 tsp thyme, dried
  • salt and pepper
  • pinch red pepper flakes

For Serving:

  • bread, crusty (leave out if gluten free)
  • parsley, fresh chopped


  • Heat olive oil in a large skillet over medium heat.
  • Add eggplant to the skillet and cook until slightly softened, about 5 minutes.
  • Add the squash and shallots, stir, cover the skillet to create steam while cooking for another 5 minutes.
  • Remove lid from the skillet, add the garlic, tomatoes and sun-dried tomatoes and cook an additional 3-5 minutes.
  • Add the beans, artichokes, herbs and spices, stir to combine, cover the skillet and cook for 10 minutes.
  • Remove the lid season to taste and serve with bread and fresh parsley.