Description
A hearty Mediterranean vegetable stew packed with tender vegetables, beans, and fragrant herbs in a rich tomato sauce. This easy ratatouille-style dish is comforting, wholesome, and full of flavor.
Ingredients
- 1 red onion
- 4 garlic cloves
- 2 sweet peppers (mixed colours)
- 1 courgette
- 4 slices aubergine
- 4 mushrooms
- 5 sprigs fresh rosemary
- Handful fresh basil
- 2 tsps oregano
- 400 g tin cannellini beans (rinsed and drained)
- 400 g tin chopped tomatoes
- 2 tbsps tomato purée
- 1 tbsp olive oil
Instructions
- Chop the red onion and finely chop or crush the garlic.
- Roughly chop the sweet peppers, slice the courgette and aubergine, and quarter the mushrooms.
- Chop the fresh rosemary and roughly tear the basil if needed.
- Heat the olive oil and roast the onion, garlic, and peppers until they begin to soften.
- Add the courgette, aubergine, and mushrooms, and continue roasting until the vegetables are soft.
- Stir in the chopped tomatoes, cannellini beans, tomato purée, basil, oregano, and rosemary.
- Cook uncovered in the centre of the oven at 190C (375F, gas mark 5) for about 10 minutes, or until heated through and bubbling.
Notes
- Serve with crusty bread, rice, or couscous for a more filling meal.
- You can swap cannellini beans for butter beans or chickpeas.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
- For extra richness, drizzle with a little more olive oil before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 13 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg
