Ratatouille is a light, aromatic vegetable stew, a French classic (originally from Provence) that’s wonderful with (and over) just about everything.
Traditionally veggies only, I decided to add black beans this time. This humble addition adds fiber and protein, and magically transformed a simple side dish into a hearty super food.
Since it’s oven-roasted, it’s easy as can be, and might be the perfect addition to whatever you’re batch cooking for the week ahead.
I’ve been layering this new Black Bean Ratatouille over whole-grain tortillas (like Ezekiel), or serving it over steamed brown rice or baked potatoes.
It’s great added to my very favorite vegan Mac and Cheese too! Bon appétit!
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BLACK BEAN RATATOUILLE
1 onion, chopped
1 garlic clove, minced
2 medium zucchinis, quartered lengthwise, and thinly sliced
1 medium yellow squash, quartered lengthwise, and thinly sliced
1 red bell pepper, chopped
1 15-ounce can diced fire-roasted tomatoes
1 1/2 cups cooked black beans (or 1 14-ounce can black beans, drained and rinsed)
1 or 2 pinches cayenne pepper
handful of fresh basil
salt and black pepper, to taste
Instructions
Preheat oven to 400 degrees. Add onions, garlic, zucchini, yellow squash, and bell peppers to a large nonstick roasting pan (I love my Scanpan roasting pans). Add a bit of water to avoid sticking to the pan, and roast vegetables for about 30 to 50 minutes, or until completely tender, stirring and scraping up any sticking vegetables a couple of times during roasting.
Once vegetables are golden and fork-tender, mix in the tomatoes, black beans, and cayenne pepper, and toss gently to combine. Continue roasting for another 10 or 15 minutes. Remove from oven.
Finish with fresh basil, and season with salt and pepper to taste. Serve immediately..
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen