Ratatouille with White Beans & Polenta

Must Try

Lemon-Roasted Vegetable Hummus Bowls

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted...

The Best No-Knead Whole-Wheat Bread

This easy no-knead bread can be made with any number of mix-ins for several variations on a go-to whole-wheat bread that's the perfect addition...

Purslane, Cucumber & Tomato Salad with Mint

Purslane is a nutrient-packed green with a bright, lemony flavor and delicate crunch. Many gardeners in the U.S. consider it a weed, but Cypriots...

Stuffed Potatoes with Salsa & Beans

Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner...

Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with 1/8 teaspoon salt; cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add garlic and; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.

  • Add 1 tablespoon oil to the pot. Add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.

  • Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining 1/8 teaspoon salt and cook, stirring frequently, until browned in places, 3 to 5 minutes. Add beans, cherry (or grape) tomatoes, sun-dried tomatoes, Italian seasoning, pepper and the reserved vegetables; stir to combine. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

  • Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add polenta rounds and cook until golden brown on the bottom, about 5 minutes. Turn each slice and cook until browned on the second side, about 5 minutes more.

  • Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Roasted Fingerling Potatoes

Oven-roasted fingerling potatoes can be a special holiday side dish, but they're quick enough to enjoy on a weeknight too. The secret to these...

Lemon-Roasted Vegetable Hummus Bowls

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted...

The Best No-Knead Whole-Wheat Bread

This easy no-knead bread can be made with any number of mix-ins for several variations on a go-to whole-wheat bread that's the perfect addition...

Purslane, Cucumber & Tomato Salad with Mint

Purslane is a nutrient-packed green with a bright, lemony flavor and delicate crunch. Many gardeners in the U.S. consider it a weed, but Cypriots...

Stuffed Potatoes with Salsa & Beans

Taco night meets baked potato night with this simple recipe for loaded baked potatoes with salsa, beans and avocado. This easy, healthy family dinner...

More Recipes Like This