Roasted Harvest Ratatouille with White Bean Infusion
This modern reinvention of the French classic concentrates the natural sweetness of summer vegetables through roasting, a technique that requires significantly less oil. An innovative, hidden purée of cannellini beans creates a luxuriously creamy and satisfying sauce, boosting fiber and plant-based protein for a heart-healthier and more robust dish.
Servings 8
Calories 220kcal
Ingredients
- 4 cups zucchini or yellow squash cut into ¾-inch dice (about 600g)
- 4 cups globe eggplant cut into ¾-inch dice (about 400g)
- 4 cups red and yellow bell peppers cut into ¾-inch dice (about 600g)
- 1 large yellow onion finely chopped (about 300g)
- 8 cloves garlic minced
- 6 tablespoons extra-virgin olive oil divided
- ¾ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 1 28-ounce / 794g can crushed tomatoes, no salt added
- 1 15-ounce / 425g can cannellini beans, rinsed and drained
- 1 bouquet garni 2 sprigs fresh thyme, 1 sprig fresh rosemary, 3 stems fresh parsley, 1 bay leaf, tied with kitchen twine
- ½ teaspoon red pepper flakes optional, for warmth
- 1 tablespoon fresh lemon juice
- ½ cup packed fresh basil leaves thinly sliced (chiffonade)
Instructions
- Preheat your oven to 425°F (220°C). On two large rimmed baking sheets, combine the diced zucchini, eggplant, and bell peppers. Drizzle with 4 tablespoons of the olive oil, ½ teaspoon of the kosher salt, and the black pepper. Toss well to coat evenly, then spread into a single layer. Roast for 25-30 minutes, tossing halfway through, until the vegetables are tender and caramelized at the edges.
- While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6-8 minutes. Add the minced garlic and optional red pepper flakes, and cook for another minute until fragrant.
- In a blender, combine the can of no-salt-added crushed tomatoes and the rinsed cannellini beans. Blend on high speed until completely smooth and creamy, about 60 seconds. Pour this purée into the Dutch oven with the sautéed onions and garlic.
- Stir the tomato-bean sauce to combine. Add the bouquet garni, pressing it down to submerge it in the sauce. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook gently while the vegetables finish roasting to allow the herbs to infuse the sauce.
- Once the vegetables are roasted, carefully add them directly to the simmering sauce in the Dutch oven. Stir gently to combine all the components. Continue to simmer for 10 minutes for the flavors to meld together.
- Remove the pot from the heat. Discard the bouquet garni. Stir in the fresh lemon juice and the remaining ¼ teaspoon of kosher salt. Finally, fold in the sliced fresh basil. Taste and adjust seasoning if necessary. Serve hot, garnished with a final drizzle of high-quality extra-virgin olive oil if desired.
Notes
Nutrition Facts
Per serving- Calories: 220 kcal
- Total Fat: 11.3 g
- Saturated Fat: 1.6 g
- Sodium: 240 mg
- Total Carbohydrates: 26.6 g
- Dietary Fiber: 8.4 g
- Total Sugars: 11.7 g (0 g Added Sugar)
- Protein: 6.3 g