Vegetable and Bean Ratatouille

68 Reviews
81% would make this recipe again

A protein-rich version of the classic ratatouille.

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Ingredients

??? olive oil ???
??? garlic, pressed ???
??? onions, finely chopped ???
??? green/snap beans ???
??? zucchini, cut into 1,5 cm dices ???
??? aubergines / eggplants, small size, cut into 1,5 cm dices ???
??? yellow or red sweet peppers, cut into 1,5 cm squares ???
??? canned tomatoes (diced) ???
??? red beans (canned), rinsed and drained ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? cayenne pepper [optional] ???

Method

  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.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

250

Fat

9 g

14 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

350 mg

14 %

Carbohydrate

36 g

12 %

Fibre

13 g

50 %

Sugars

7 g

Net Carbs

23 g

Protein

10 g

Vitamin A

37 %

Vitamin C

114 %

Calcium

8 %

Iron

21 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Iron, Niacin, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6
Source of  :
Calcium, Pantothenic Acid, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 2 ½
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

68 Reviews (67 with rating only) 81% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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january 12, 2010 | I would make this recipe again

This was really nice. I made no modification at all.

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