Ratatouille

This is a classic vegetable stew type dish that is sometimes used as a side dish, but there are beans added to this recipe to make it more of a main course. We ate ours over some brown rice penne! It's a very colorful dish with a nice refreshing taste! =)  Another one from 1000 Vegan Recipes.

 

Ratatouille

Makes 4 to 6 servings

 

 

Ingredients:

2 Tbsp olive oil

1 medium yellow onion, chopped

3 garlic cloves, minced

1 medium eggplant, peeled and chopped

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

2 medium zucchini, chopped

1 (14.5-ounce) can diced tomatoes, undrained

1 1/2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/2 cup vegetable broth, homemade or store-bought, or water

1 tsp dried marjoram

1 tsp dried thyme

2 Tbsp minced fresh parsley

  

Directions:

1. In a large saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the eggplant, red and yellow bell peppers, zucchini, tomatoes, and beans. Add the salt and pepper and cook, uncovered, stirring, for 5 minutes.

 

2. Add the broth, marjoram, and thyme. Cover, reduce heat to low, and simmer until the vegetables are tender but not mushy, about 30 minutes. Stir in the parsley and taste, adjusting seasonings if necessary. Serve immediately.