Baked Ratatouille

I was recently perusing the magazine rack at a local store and I saw the headline “Simple Summer Meals – Healthy Veggie Recipes” on the cover of Family Circle magazine. Normally I wouldn’t pick up Family Circle unless I’ve been sitting in a doctor’s office waiting room too long, but I wanted to see what mainstream America’s idea of healthy veggie recipes was. I wasn’t surprised to see that most of the recipes actually contained a large portion of meat, but there was one bean and veggie dish that intrigued me. I decided to switch it up a little by removing some of the oil, exchanging white potatoes for sweet potatoes and omitting the cheese. (Why do so many recipes call for cheese?) Here’s what I came up with. This is the perfect dish to make with your mid-summer vegetable harvest, and there are some sweet potatoes to remind us that fall’s just around the corner. It’s not really ratatouille, but it’s close enough that decided to run with the name. 

 

 

 Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet onion
  • 3 garlic cloves, minced
  • 1 1/2 cup cannellini beans
  • 2 1/2 teaspoon herbs de Provence
  • 1/2 teaspoon black pepper
  • 1 large eggplant
  • 2 large zucchinis
  • 3 large tomoatoes
  • 2 sweet potatoes
  • 1/4 cup vegetable broth
  • sea salt

 

 

Directions

  1. Preheat oven to 400 degrees
  2. Cut the eggplant, zucchini, tomatoes and sweet potatoes into thin slices, about 1/4″ thick. You can use a mandolin or a food processor, but I just used a sharp knife and cut carefully. Place all of the vegetable slices into a large bowl and toss with the broth, 2 teaspoons of the herbs de Provence and 1/4 teaspoon black pepper. Set aside.
  3. In a medium pan, saute the onion and garlic in the olive oil over medium heat until the onion is translucent, about 5 minutes. 
  4. Remove from heat and add the beans along with 1/4 teaspoon black pepper and 1/2 teaspoon herbs de Provence. Mix thoroughly.
  5. Spread the onion and bean mixture along the bottom of a 9″ x 13″ baking dish. 
  6. Layer the vegetables on top of the onion and bean mixture vertically, packing them tightly.
  7. Sprinkle with a dash of sea salt
  8. Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for 15 more minutes. Sprinkle with a little Daiya mozzarella if you’re feeling daring!
  9. Divide into 4 servings and enjoy!

 

 

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I’m submitting this recipe to Healthy Vegan Fridays and Gluten-Free Fridays.

 

7 Responses to “Baked Ratatouille”

  1. This version of ratatouille is beautiful- I love how carefully you arranged the veggie for baking! THis is definitely something I would serve guests for a special side dish :)

    Thanks for linking to HVF!

  2. Thanks for linking up over at our Gluten Free Fridays recipe party! I have tweeted and pinned your post to our “Gluten Free Fridays” board on pinterest! Thanks for making this week a HUGE success! We had over 110 recipes and still counting! I hope to see you back next week :)
    Cindy

  3. Jenna says:

    This was absolutely amazing! My parents ate with us tonight and even they loved it. My Dad said it “was a keeper” which means he thought it was awesome.

  4. [...] few weeks ago my friend VeggieGirl  posted a recipe for Baked Ratatouille. I knew right away that I needed to make this recipe for myself. The recipe calls for cannellini [...]

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Dr. Fuhrman