The Healthy Cook: Pan-Roasted Vegetables over Saucy Beans

These beans go with the flow. No cannellinis? Try chickpeas. No pattypans? Cut summer squash or zucchini into bite-size pieces. No mini peppers? Use a bell pepper.


  • 1 Tbs. + 1 Tbs. extra-virgin olive oil

  • 3 cloves garlic, thinly sliced
  • 4 ripe plum tomatoes, diced (see note)
  • ¼ tsp. kosher salt
  • 1 15 oz. can no-salt-added cannellini beans, drained
  • ½ lb. small pattypans, cut into wedges
  • 8 mini bell peppers, quartered lengthwise

NOTE: If you’d prefer to peel the tomatoes (like I do), cut a shallow X in the bottom of each one, blanch them in boiling water for 30 seconds, then cool under running water. The skins will easily peel off.


  1. In a medium pan over medium heat, heat 1 Tbs. oil until shimmering. Sauté the garlic until lightly browned, 1–2 minutes. Stir in the tomatoes and salt. Simmer until thickened, 7–10 minutes. Stir in the beans and heat through, 1–2 minutes.
  2. In a large pan over medium-high heat, heat the remaining 1 Tbs. oil until shimmering. Sauté the pattypans until lightly tender-crisp, 2–3 minutes. Remove from the pan. Add the peppers to the pan and sauté until charred in spots, 3–5 minutes.
  3. Spoon the beans into 2 bowls. Top with the pattypans and peppers.

Nutrition Information

Per serving (2 cups):

Calories: 350

Total fat: 16 g

Sat fat: 2 g

Carbs: 44 g

Fiber: 12 g

Total sugar: 10 g

Added sugar: 0 g

Protein: 13 g

Sodium: 320 mg

More saucy recipes

Go to for:

  • Chicken Mole
  • The New Wedge Salad

For cooking advice:

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