Sautéed Seasonal Vegetables with Herbed White Bean Purée
A vibrant medley of sautéed regional vegetables served atop a creamy, garlicky white bean purée with fresh rosemary and lemon zest. This mediterranean-inspired vegetarian (vegetarian) ready in about 22 minutes pairs olive oil, minced garlic cloves, medium, julienned red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 medium, sliced into 1/4-inch rounds zucchini
- 1 medium, sliced into 1/4-inch rounds yellow squash
- 1 medium, julienned red bell pepper
- 1 large, thinly sliced carrot
- 1 can (15 oz), drained and rinsed cannellini beans
- 1 tsp finely chopped fresh rosemary
- 1 tsp lemon zest
- 1/4 cup vegetable broth
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 sliced medium zucchini, 1 sliced medium yellow squash, 1 julienned red bell pepper, and 1 thinly sliced large carrot to the skillet. Cook for 7-8 minutes, stirring occasionally, until vegetables are tender-crisp and edges begin to caramelize.
- Step 3: Meanwhile, in a blender or food processor, combine 1 can (15 oz) drained cannellini beans, 1/4 cup vegetable broth, 1 tsp finely chopped fresh rosemary, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth and creamy.
- Step 4: Stir 1 tbsp olive oil into the bean purée to enhance creaminess.
- Step 5: Taste and adjust seasoning, adding an additional 1/4 tsp salt if needed.
- Step 6: To serve, spread a generous 1/2 cup of the white bean purée on each plate and top with the sautéed seasonal vegetables.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Seasonal Vegetables with Herbed White Bean Purée take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Seasonal Vegetables with Herbed White Bean Purée?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sautéed Seasonal Vegetables with Herbed White Bean Purée?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Seasonal Vegetables with Herbed White Bean Purée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Seasonal Vegetables with Herbed White Bean Purée vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
