Harvesting from the summer vegetable garden or a trip to the farmer’s market – and searching in the kitchen cupboard – has never looked so delicious! With one large pot and a few simple ingredients, this delicious vegan gluten-free ratatouille with white beans is sure to satisfy any appetite.
The classic tradition of ratatouille takes full advantage of sun-loving summer vegetables, such as zucchini, eggplant, tomatoes, peppers, and herbs. The roots of this dish go back to the eighteenth century in France in the region of Provence and Nice. This Mediterranean recipe follows the principle of “making something out of nothing”. Basically, you’re making a kitchen out of all the beautiful things that grow in the area during a particular season. And when those vegetables are paired together they create an absolute magic, even though this is considered an unassuming vegetarian dish. But the best things in life are simple, rustic, and unassuming. Like ratatouille!
I’m a big fan of this dish, because I live in the cultivated Mediterranean region. I always have an abundance of zucchini, eggplant, tomatoes and herbs in my garden every summer. Therefore, it is better to prepare this recipe several times a month during the season. I added a mixture of pine nuts and a can of white beans to enhance the nutritional value of this dish. It’s basically a one-dish meal, balanced with proteins, healthy carbs, and nutrients. Pair it with some crunchy whole grain bread.
Watch me make this recipe right in my Santa Barbara cooking class over here.
a description
This vegan (vegetarian) gluten-free recipe is inspired by the French-Mediterranean tradition of ratatouille, which includes sun-loving eggplant and zucchini, along with white beans, making for an easy, balanced meal.
- 1 tablespoon Extra virgin olive oil
- 3 Garlic cloves, minced
- 1 Small onion, sliced
- 1 Small zucchini, cut into slices
- 1 Small eggplant, sliced
- 1 (14.5 ounce) can chopped tomatowith liquid (may use 2 cups chopped fresh tomatoes)
- 1 (15 ounce) can white beansdrain and rinse well (or 2 cups cooked)
- 1/2 cup olivedrain
- 2 teaspoons Fresh chopped or dried Wild thyme
- 1/4 cup pine
- salt as desired (optional)
- pepper to taste
- Significantly SaucepanHeat the olive oil. Add garlic, onion, zucchini and eggplant and sauté for about 8 minutes.
- Add the tomatoes, white beans, olives, and oregano, stir well, and cover. Continue cooking for 10 minutes (longer if using fresh tomatoes), stirring occasionally, until vegetables are tender and mixture is thick and bubbly.
- Season with salt (optional) and pepper to taste. Decorated with pine nuts.
- Serve as an appetizer or side dish; Excellent with pasta or whole grains.
- Preparation time: 10 minutes
- Cooking time: 18 minutes
- category: Entry
- dishes: American, Mediterranean
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- serving size: 1 share
- Calories: 165
- sugar: 3.5 grams
- sodium: 192 mg
- Fat: 10 grams
- Saturated fat: 1 gram
- Carbohydrates: 18 grams
- the basic: 7g
- protein: 5 grams
- Cholesterol: 0 mg
Key words: Ratatouille, white beans
For more vegetarian Mediterranean appetizer recipes, try these:
Moroccan chickpeas and sorghum bowl
Cretan Gigantes pills
Moroccan chickpea frying pan with eggplant
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