Harvest Ratatouille with Black Beans

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  • 30|min prep time
  • 30|min total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 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. 2 Stir in eggplant, zucchini and yellow squash; cook and stir 4 to 5 minutes or until crisp-tender.
  3. 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.

Notes

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Nutrition Information

Recipe Step Photos

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