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 appeared 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, equivalent to 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 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 perfect issues in life are easy, rustic, and unassuming. Reminiscent of ratatouille!

I’m an enormous fan of this dish, as I dwell in a Mediterranean grown area myself. I all the time 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 throughout 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 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 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 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 recent, chopped tomatoes)
  • 1 (15-ounce) can white beans, drained and rinsed properly (or 2 cups cooked)
  • 1/2 cup olives, drained
  • 2 teaspoons recent 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 recent tomatoes), stirring sometimes, 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; wonderful with pasta or entire grains.

  • Prep Time: 10 minutes
  • Cook 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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