Vegetable Bean Skillet

Course: Entrees
Difficulty: Easy
Pulse Type: Beans
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving, 300 calories or less, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 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


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