Wednesday, May 17, 2017

Vegetable and Bean Ratatouille

Vegetable and Bean Ratatouille
Quantity : 4 servings
Preparation : 10 min Cooking : 30 min
250 calories/serving


2 tbspolive oil30 mL
2 clovesgarlic, pressed
1onions, finely chopped200 g
1 1/2 cupgreen/snap beans150 g
2zucchini, cut into 1,5 cm dices260 g
1aubergines / eggplants, small size, cut into 1,5 cm dices180 g
1yellow or red sweet peppers, cut into 1,5 cm squares200 g
1 cupcanned tomatoes (diced)260 g
3 cupsred beans (canned), rinsed and drained750 mL
salt [optional]
ground pepper to taste [optional]
1 pinchcayenne pepper [optional]0.4 g


  1. Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
  2. Prepare the vegetables. Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside.
  3. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then add the tomatoes. Season with salt and pepper. Stir in the optional cayenne.
  4. Cook over low heat, covered, 20-25 min until all vegetables are soft but still a bit al dente. Add water, if necessary, to keep the mixture moist.
  5. Add the previously cooked green beans, the red beans, then cook an additional 5 min. Adjust the seasoning, then serve.

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