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

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

The traditional 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.” Primarily, you create delicacies out of all the lovely issues that develop within the area throughout a selected season. And people greens when paired collectively create absolute magic, although that is thought of a humble, plant-based dish. However the most effective issues in life are easy, rustic, and unassuming. Comparable to ratatouille!

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

Watch me make this recipe dwell 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 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 properly (or 2 cups cooked)
  • 1/2 cup olives, drained
  • 2 teaspoons contemporary chopped or dried oregano
  • 1/4 cup pine nuts
  • Salt to style (non-compulsory)
  • 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 properly, 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 (non-compulsory) and pepper to style. Garnish with pine nuts.
  4. Function an entree or side-dish; glorious with pasta or entire grains.

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


  • 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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