Roasted vegetable & white bean ratatouille

Roasted vegetable & white bean ratatouille



(serves 4)

  • 6 yellow button squash, quartered
  • 2 small zucchini (baby marrow), halved, chopped
  • 3 baby eggplants, halved, chopped
  • 2 tbs olive oil, plus extra to brush
  • 1 garlic clove
  • 1 small onion, finely chopped
  • 2 tbs tomato paste
  • 400g canned whole tomatoes
  • 1 tbs white wine vinegar
  • 400g canned cannellini beans(black or kidney beans), rinsed, drained
  • 1 cup loosely packed baby basil leaves


  1. Preheat the oven to 210°C.
  2. Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.
  3. Roast vegetables for about 30 minutes or until just tender.
  4. Meanwhile, heat the remaining oil in a large, deep fry pan over medium heat. Crush garlic clove and add to the pan with the onion. Cook for about 5 minutes or until soft. Add the tomato paste and stir for about 1 minute. Add the canned tomatoes and vinegar, pressing on the tomatoes with the back of a wooden spoon to break them up. Cook for about 10 minutes on low heat.
  5. Stir in the cannellini beans and cook for a further minute until the beans have warmed through. Stir the roasted vegetables through the bean mixture and remove the pan from the heat. Serve.
Print Friendly