Name: Roasted Vegetable & White Bean Ratatouille (vegetarian) Recipe
Total time: 50 min
Yield: 4
Cuisine: French

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Tips To Clean Your Spice Box To Keep It Fresh And Happy

Know Of These 5 Delicious Ways To Use Leftover Aloo Sabzi?

Aam Panna To Panakam Recipes: Top 7 Indian Drinks For Summer

10 Places That Serve The Best Samosa In Connaught Place, Delhi

Chaitra Navratri 2023: Savour An Irresistible Vrat Ka Dhokla

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Warm up with this hearty winter vegetarian casserole. 

How to make Roasted Vegetable & White Bean Ratatouille (vegetarian) Recipe

Nancy Duran

Crawler

French

<p>Warm up with this hearty winter vegetarian casserole. </p>

Yellow squash,  quartered

Small zucchini,  halved,  chopped

Baby eggplants,  halved,  chopped

Olive oil,  plus extra to brush

Garlic Cloves

Small Onion,  Finely Chopped

Tomato paste

Canned whole tomatoes

White wine vinegar

Canned cannellini beans,  rinsed,  drained

Slices crusty bread

step 1

Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.

step 2

Roast vegetables for about 30 minutes or until just tender.

step 3

Meanwhile, heat the remaining oil in a large, deep frypan over medium heat. Crush one garlic clove 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 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.

step 4

Stir in the cannellini beans and cook for a further minute until the beans have warmed through. Stir the roasted vegetables through the bean mixture and remove the pan from the heat.

step 5

To make garlic toast, brush bread with extra olive oil. Toast or grill until browned, then halve remaining garlic clove and rub cut side over bread.

step 6

Stir the basil through the ratatouille, then serve with garlic toast.

step 7

Taste