Recipe Roasted vegetable & white bean ratatouille (vegetarian) : Practical and Delicious

Recipe Roasted vegetable & white bean ratatouille (vegetarian) : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roasted vegetable & white bean ratatouille (vegetarian). You are currently reading Recipe Roasted vegetable & white bean ratatouille (vegetarian) : Practical and Delicious. This recipe is the creation of the chef Nancy Duran. Recipe Roasted vegetable & white bean ratatouille (vegetarian) requires 15m, cook 35m and serve 4. Caution: allergy Contains gluten, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Warm up with this hearty winter vegetarian casserole.

Ingredients:

12 Ingredients

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  6 yellow squash, quartered
  
  
  


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  2 small zucchini, halved, chopped
  
  
  


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  3 baby eggplants, halved, chopped
  
  
  


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  2 tbsp olive oil, plus extra to brush
  
  
  


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  2 garlic cloves
  
  
  


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  1 small onion, finely chopped
  
  
  


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  2 tbsp tomato paste
  
  
  


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  400g canned whole tomatoes
  
  
  


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  1 tbsp white wine vinegar
  
  
  


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  400g canned cannellini beans, rinsed, drained
  
  
  


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  8 slices crusty bread
  
  
  


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  1 cup loosely packed baby basil leaves
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 210°C.
  
  
  


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  Step 2
  
  
  
  
  Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.
  
  
  


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  Step 3
  
  
  
  
  Roast vegetables for about 30 minutes or until just tender.
  
  
  


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  Step 4
  
  
  
  
  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.
  
  
  


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  Step 5
  
  
  
  
  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.
  
  
  


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  Step 6
  
  
  
  
  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.
  
  
  


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  Step 7
  
  
  
  
  Stir the basil through the ratatouille, then serve with garlic toast.
  
  
  

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