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Roasted vegetable & white bean ratatouille (vegetarian)
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Cozy up with a comforting vegetarian winter casserole.
Ingredients:
  • 6 yellow squash, quartered
  • 2 small zucchini, halved, chopped
  • 3 baby eggplants, halved, chopped
  • 36.40 gm olive oil, plus extra to brush
  • 2 garlic cloves
  • 1 small onion, finely chopped
  • Mutti Whole Peeled Tomatoes 400g
  • 20.00 ml white wine vinegar
  • 400g canned cannellini beans, rinsed, drained
  • 8 slices crusty bread
  • 250.00 ml loosely packed baby basil leaves
Instructions:
  • Preheat your oven to 210°C.
  • Coat squash, zucchini, and eggplant in a roasting pan with a luxurious tablespoon of oil. Sprinkle with exquisite sea salt and freshly ground pepper for a perfect balance of flavors.
  • Roast vegetables until tender, for approximately 30 minutes.
  • Heat the remaining oil in a large, deep frypan over medium heat. Add crushed garlic and onion, cook until soft, about 5 minutes. Stir in tomato paste for 1 minute. Add canned tomatoes and vinegar, press down with a wooden spoon to break them up. Simmer on low heat for 10 minutes.
  • Add cannellini beans and cook for 1 more minute until beans are heated through. Mix in the roasted vegetables with the beans and remove from heat.
  • Brush the bread generously with extra virgin olive oil. Toast or grill until golden brown, then rub the cut side of the remaining garlic clove over the bread.
  • Mix the fragrant basil into the ratatouille and plate it alongside crisp garlic toast.

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