Roasted Vegetable & White Bean Ratatouille

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Roasted Vegetable & White Bean Ratatouille

 

 

6 yellow button squash, quartered

2 small zucchini, halved, chopped

3 baby eggplants, halved, chopped

2 tbsp (8 tsp) olive oil, plus extra to brush

2 garlic cloves

1 small onion, finely chopped

2 tbsp (8 tsp) tomato paste

400 g (14 oz) canned whole tomatoes

1 tbsp (4 tsp) white wine vinegar

400 g (14 oz) canned cannellini beans, rinsed, drained

8 slices crusty GF bread

1 cup loosely packed baby basil leaves

 

 

1. Preheat the oven to 210 C (410 F).

 

2. Toss squash, zucchini and eggplant in a roasting pan with 1

tablespoon (4 tsp) 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 frypan over

medium heat. Crush one garlic clove and add to the pan with the onion.

Cook for about 5 minutes or until soft.

 

5. Add the tomato paste and stir for about 1 minute.

 

6. 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.

 

6. Stir the roasted vegetables through the bean mixture and remove the

pan from the heat.

 

7. To make garlic toast, brush bread with extra olive oil. Toast or

grill until browned, then halve remaining garlic clove and rub cut

side over bread.

 

8. Stir the basil through the ratatouille, then serve with garlic toast.

 

 

Serves 4.