Mediterranean Pantry Skillet Meal

The Mediterranean flavors in this skillet recipe are traditional and the combination is comforting. The creaminess of the beans marries with the tang of the artichokes and tomatoes, and bursts of bitter from the olives and herbs, all make it a completely satisfying bite. This Mediterranean pantry recipe comes together with items you likely have on hand. I typically keep beans, tomatoes, and artichokes in my cupboard for several easy throw together recipes. If you batch-cook beans and have frozen cooked beans, pull them out for this recipe. If not, canned beans work great.

If you want an easy midweek meal, here it is, because it doesn’t take more than 30 minutes to get it on the table. It just takes a quick saute of the onions, garlic, mushrooms and zucchini, then you add the pantry and canned ingredients and let it cook for a few minutes to blend the flavors. You may want to double he recipe and have it for lunch a couple days during the week. I enjoy it with a slice or two of crusty bread, toasted and drizzled with olive oil and garlic powder.

In the summer when the tomatoes are booming and plentiful, replacing the canned tomatoes in this recipe with slow roasted tomatoes, the flavors will be more intense.

While we are hunkered down during the quarantine, this Mediterranean meal is comfort food and so satisfying. I hope you’ll find it easy and delicious. Give it a try and let me know how you like it.

Mediterranean Skillet

quick pantry recipe with 5 star flavor.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: artichokes, kalamata olives, mushrooms, pantry, tomatoes, white beans, zucchini
Author: Chef Kim


  • 1.5 cups white beans or 1 can drained
  • 1 cup artichokes, canned drained and pressed to release water
  • 1 cup zucchini chopped
  • 1 cup mushrooms sliced
  • 1/2 cup onion chopped
  • 1 garlic clove minced
  • 1.5 cup tomatoes, canned or roasted diced
  • 1/3 cup Kalamata olives sliced
  • 1 lemon, squeezed or 1/4 cup lemon juice
  • 3 Tbsp olive oil
  • 1 Tbsp basil
  • 1/2 tsp rosemary
  • 1 tsp thyme


  • Prepare the vegetables.
  • In a large skillet, saute the onion in a little oil until soft, then add the garlic, zucchini and mushrooms, stir and cook for 5 minutes until mushrooms have softened.
  • Add the beans, artichokes, tomatoes and herbs. Stir to combine and cook for about 10 minutes until heated through completely. Add the olives.
  • Whisk the lemon juice and olive oil together and pour over the skillet mixture, tossing to coat.
  • Season with salt and pepper to taste and serve with a crusty bread and fresh green salad. Enjoy!

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