This ratatouille uses beans for a protein so it's a complete meal in and of itself! For those who don't care for eggplant, roasting it brings out a sweetness that you may not have detected before - maybe try it again? We usually serve with a side of pasta, though a nice crusty garlic bread would also accent it beautifully.
Preheat the oven to 450?.
Toss chopped squash, zucchini and eggplant in a roasting pan with 3 tbsp oil. Season with sea salt and pepper.
Roast vegetables for about 30 minutes or until just tender.
Meanwhile, heat the remaining oil in a large, deep frypan over medium heat. Crush garlic cloves and add to the pan with the onion. Cook for about 5 minutes or until soft. Add the tomato paste and stir for about 1 minute. Add the (drained) canned tomatoes and vinegar, pressing on the tomatoes with the back of a wooden spoon to break them up. Cook for about 10 minutes on low heat.
Stir in the (drained) cannellini beans and cook for another minute until the beans have warmed through. Stir the roasted vegetables through the bean mixture and remove the pan from heat.
Stir the basil through the ratatouille, then serve with egg noodles.
June, 2012 - Kids didn't hate it. Try again!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 53 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.4mg | 0 % | |
Potassium 570.5mg | 15 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 7g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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