Vegetable and Bean Ratatouille

68 Reviews
81% would make this recipe again

A protein-rich version of the classic ratatouille.

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 30 min
250 calories/serving

Ingredients

2 tbsp olive oil 1 fl.oz
2 cloves garlic, pressed
1 onions, finely chopped 7.1 oz
1 1/2 cup green/snap beans 5.3 oz
2 zucchini, cut into 1,5 cm dices 8.9 oz
1 eggplants, small size, cut into 1,5 cm dices 6.4 oz
1 yellow or red sweet peppers, cut into 1,5 cm squares 7.1 oz
1 cup canned tomatoes (diced) 8.9 oz
3 cups red beans (canned), rinsed and drained 24.4 fl.oz
1 pinch salt [optional]
ground pepper to taste [optional]
1 pinch cayenne pepper [optional] 0.1 oz

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

View All Reviews
january 12, 2010 | I would make this recipe again

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

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.