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Harvest Ratatouille with Black Beans

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 4 servings
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The vegetables in ratatouille can vary according to the cook, but this popular dish from Provence usually contains eggplant, tomatoes, onions, bell peppers and garlic cooked in olive oil.

Ingredients

2
tablespoons olive or vegetable oil
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1 1/2
cups diced eggplant
1 1/2
cups diced zucchini
1 1/2
cups diced yellow summer squash
2
cups chopped tomatoes
1/2
teaspoon garlic powder
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1
(15-oz.) can black beans, drained
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh parsley

Steps

  • 1 Heat oil in large skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
  • 2 Stir in eggplant, zucchini and yellow squash; cook and stir 4 to 5 minutes or until crisp-tender.
  • 3 Stir in tomatoes, garlic powder, oregano, salt and black beans. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Sprinkle with Parmesan cheese and parsley.
  • 1 Heat oil in large skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
  • 2 Stir in eggplant, zucchini and yellow squash; cook and stir 4 to 5 minutes or until crisp-tender.
  • 3 Stir in tomatoes, garlic powder, oregano, salt and black beans. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Sprinkle with Parmesan cheese and parsley.

Expert Tips

Unlike baking, where precise measurements dramatically affect the outcome of the finished recipe, soups, stews and the like are more easygoing. A little more or less onion or chopped bell pepper won't affect the quality of dinner. Nontheless, here's a list of approximate equivalencies: 1 small onion = 1/3 cup chopped 1 medium onion = 1/2 cup chopped 1 large onion = 1 cup chopped 1 green onion = 2 tablespoons sliced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
220
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
410mg
410%;
Total Carbohydrate
27g
27%
(Dietary Fiber
8g
8%
  Sugars
7g
7%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
50%;
Calcium
10%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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