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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 the kitchen cabinet—by no means regarded so scrumptious! With one giant saucepan and some easy elements, this mouthwatering plant-based, gluten-free Ratatouille with White Beans is certain to fulfill any hearty urge for food.

The basic custom of ratatouille takes full benefit of summery, sunshine-loving greens, resembling 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.” Basically, you create delicacies out of the entire 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 perfect issues in life are easy, rustic, and unassuming. Akin to ratatouille!

I’m an enormous fan of this dish, as I stay 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 occasions a month through 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, entire grain bread.

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


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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 simple balanced meal-in-one.

  • 1 tablespoon additional 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 (might 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 (elective)
  • 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 sometimes, till greens are tender, and combination is thick and bubbly.
  3. Season with salt (elective) and pepper to style. Garnish with pine nuts.
  4. Function an entree or side-dish; wonderful with pasta or entire grains.

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


  • Serving Measurement: 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, attempt these:

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

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