Ratatouille with White Beans – Sharon Palmer, The Plant Powered Dietitian


A harvest out of your summer time vegetable backyard or journey to the farmers market—and rummage by means of the kitchen cabinet—by no means appeared so scrumptious! With one massive saucepan and some easy components, this mouthwatering plant-based, gluten-free Ratatouille with White Beans is bound to fulfill any hearty urge for food.

The basic custom of ratatouille takes full benefit of summery, sunshine-loving greens, equivalent to zucchini, eggplant, tomatoes, peppers and herbs. The roots of this dish come from 18th century France within the Provence and Good space. This Mediterranean recipe follows together with the precept of “making one thing of nothing.” Primarily, you create delicacies out of all the lovely issues that develop within the area throughout a specific season. And people greens when paired collectively create absolute magic, although that is thought-about a humble, plant-based dish. However the very best issues in life are easy, rustic, and unassuming. Reminiscent of ratatouille!

I’m an enormous fan of this dish, as I reside in a Mediterranean grown area myself. I at all times have an abundance of zucchini, eggplant, tomatoes, and herbs in my backyard each summer time. So, it’s a cinch to whip up this recipe a few instances a month throughout the season. I added a flourish of pine nuts and a can of white beans to spice up the diet worth of this dish. It’s primarily a one dish meal, balanced with protein, wholesome carbs, and vitamins. Pair it with some crusty, complete grain bread.

Watch me make this recipe reside in my Rooted Santa Barbara cooking class right here.

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Description

This plant-based (vegan), gluten-free recipe is impressed by the French Mediterranean custom of ratatouille, which incorporates sunshine-loving greens eggplant and zucchini, together with white beans, offering a straightforward balanced meal-in-one.


  • 1 tablespoon further virgin olive oil
  • 3 cloves garlic, minced
  • 1  small onion, sliced
  • 1 small zucchini, sliced
  • 1 small eggplant, sliced
  • 1 (14.5-ounce) can diced tomatoes, with liquid (could use 2 cups contemporary, chopped tomatoes)
  • 1 (15-ounce) can white beans, drained and rinsed nicely (or 2 cups cooked)
  • 1/2 cup olives, drained
  • 2 teaspoons contemporary chopped or dried oregano
  • 1/4 cup pine nuts
  • Salt to style (optionally available)
  • Pepper to style


  1. In a big saucepan, warmth olive oil. Add garlic, onion, zucchini, and eggplant, and sauté for about 8 minutes.
  2. Add tomatoes, white beans, olives, and oregano, stir nicely, and canopy. Proceed to cook dinner for about 10 minutes (longer if utilizing contemporary tomatoes), stirring often, till greens are tender, and combination is thick and bubbly.
  3. Season with salt (optionally available) and pepper to style. Garnish with pine nuts.
  4. Function an entree or side-dish; wonderful with pasta or complete grains.

  • Prep Time: 10 minutes
  • Prepare dinner Time: 18 minutes
  • Class: Entree
  • Delicacies: American, Mediterranean

Diet

  • Serving Dimension: 1 serving
  • Energy: 165
  • Sugar: 3.5 g
  • Sodium: 192 mg
  • Fats: 10 g
  • Saturated Fats: 1 g
  • Carbohydrates: 18 g
  • Fiber: 7 g
  • Protein: 5 g
  • Ldl cholesterol: 0 mg

Key phrases: ratatouille,white bean

For extra Mediterranean vegan entrée recipes, strive these:

Moroccan Chickpea Sorghum Bowl
Cretan Gigantes Beans
Moroccan Chickpea Freekeh Eggplant Skillet

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