Oven-Roasted Ratatouille with Flageolet Beans
[Vegan]
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Over 100 exciting, healthy, and tasty vegan recipes, all easy and inexpensive to make, and...
Over 100 exciting, healthy, and tasty vegan recipes, all easy and inexpensive to make, and packed with all the balanced nutrients you need to train, recover, and perform, created by a Registered and Sports Nutritionist.
Whether you already live a vegan lifestyle, embrace a meat-free day each week, or you simply want to try some amazing flavor combinations, The Vegan Athlete's Cookbook will help you create fuss-free, healthy meals proving once and for all that vegan food can be super simple and incredibly tasty. Anita Bean's latest book is bursting with over 100 exciting vegan recipes, which are easy and inexpensive to make, and packed with all the nutrients you need to train, recover, and perform. Read more about Anita Bean
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Oven-Roasted Ratatouille with Flageolet Beans [Vegan]
This is my go-to midweek dish when courgettes are plentiful and in season. It could not be easier to make – you simply add all the ingredients to a roasting tin and let the oven do the work. It is packed with beta-carotene, vitamin C, folate and fibre. I have...
This is my go-to midweek dish when courgettes are plentiful and in season. It could not be easier to make – you simply add all the ingredients to a roasting tin and let the oven do the work. It is packed with beta-carotene, vitamin C, folate and fibre. I have used flageolet beans (small, immature kidney beans, widely available from supermarkets) in this dish to boost the protein content but you can easily substitute with chickpeas or any other type of canned beans. You can also substitute fresh tomatoes for canned when in season and add a pinch of dried chilli flakes if you like heat.
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Ingredients You Need for Oven-Roasted Ratatouille with Flageolet Beans [Vegan]
How to Prepare Oven-Roasted Ratatouille with Flageolet Beans [Vegan]
- Preheat the oven to 200°C/fan180°C/gas mark 6 (392°F).
- Place the onion, peppers, zucchini, eggplant, fageolet beans and garlic in a large roasting tin. Season generously with salt and freshly ground black pepper. Add the olive oil and balsamic vinegar and toss so that the vegetables are well-coated in the oil. Tip in the tomatoes and spread out evenly to cover the vegetables.
- Transfer to the oven and roast for about 30 minutes. Stir and return to the oven for a further 30 minutes. Scatter over the basil leaves, serve hot or cold with wedges of focaccia bread or couscous.
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