Mediterranean vegetable stew (ratatouille with beans)

Post updated 31 July 2026 by Judith

This Mediterranean vegetable stew is my favourite way to turn classic ratatouille into a nourishing main dish. Slow roasted peppers, courgettes and aubergines are combined with tomatoes, beans and aromatics to create a simple vegetarian dinner. Serve on its own, with crusty bread or spooned over pasta for a Mediterranean style meal.

I have added beans to a classic ratatouille to transform this side dish into a main meal. It contains protein, fibre and is packed with colourful Mediterranean vegetables making it a wholesome one pot meal.

This Mediterranean vegetable stew is perfect for vegetarians, vegans or anyone wanting to prepare a meat free meal.

It is perfect for busy days, midweek meals and can be prepared in advance.

It pairs well with olive bread, focaccia or tear and share rolls, but is surprisingly filling on its own.

For other Mediterranean inspired dishes you may also like to try spinach croquettes, Swiss chard with almonds or tomato and olive bruschetta.

Why you'll love this recipe

• It is a simple, flavourful dish prepared in one pot.
• It can be made in advance.
• It contains wholesome ingredients and multi-coloured vegetables.
• It is perfect for busy days.

Ratatouille ingredients

• Cooked beans - cannellini beans work well in this recipe as they have a mild creamy flavour which does not overpower the other ingredients. But you could substitute white kidney beans, pinto beans, butter beans or broad beans.
• Sweet peppers - ideally choose a mixture of colours.
• Courgette (zucchini) - slice or chop
• Aubergine (eggplant) - slice or chop.
• Tomatoes - this recipe uses both tinned tomatoes and tomato purée to thicken the stew. If you substitute fresh tomatoes you may need to use more tomato purée as a thickener.
• Mushrooms
• Aromatics - red onion, garlic, herbs (fresh and/or dried) provide natural flavourings for this dish.
• Olive oil - use extra virgin olive oil (EVOO) for maximum Mediterranean flavour.

How to make ratatouille

Slice the onions, finely chop or crush the garlic, cut the peppers into chunks, slice or chop the courgettes, slice the aubergine, chop the mushrooms and finely chop the rosemary.

Heat the oil in a medium sized roasting tin. Roast the onion, garlic and peppers until they start to soften. Add the courgette, aubergine and mushrooms and roast until soft. Add the tin of tomatoes, tomato purée, beans, basil, rosemary and oregano, season and stir.

How to cook ratatouille

Cook uncovered in the centre of the oven at gas mark 5, 190^oC, for around 10 minutes or until heated through.

For an Aga, place the roasting tin on the grid shelf on the floor of the roasting oven. If necessary, once cooked the ratatouille can be covered and kept in the oven at a low temperature until ready to serve.

How to serve

Your Mediterranean vegetable stew is a complete meal and can be enjoyed on it's own but you could:

• Garnish with fresh herbs such as basil, parsley or coriander (cilantro).
• Serve alongside green salad leaves such as spinach, rocket or lambs lettuce.
• Ratatouille also goes well with quinoa salad or rice.
• Enjoy with a side of homemade focaccia or homemade olive bread.
• Mediterranean vegetable stew also makes a tasty filling for jacket potatoes to serve as a quick lunch.
• If you are feeling hungry you could add a little soup pasta to make it more filling.

How to store

• Ratatouille can be stored in the fridge for up to two days.
• It can also be frozen and used within one month. Defrost at room temperature before reheating.

Variations

Mediterranean vegetable stew is a versatile recipe. You can easily switch ingredients depending on your preference and what you have in your kitchen. You can use more of one ingredient, less of another or make substitutions to personalise your meal.

• Other vegetables could be added such as celery, leeks or artichokes.
• Add a few pitted olives for extra flavour.
• Spice up your ratatouille with chilli, either fresh or dried.
• Try other herbs such as herbes de Provence.
• If you don't have tomatoes you could substitute a jar of ready made or homemade tomato sauce.

Tips

1. Be careful not to overcook the stew or the the vegetables will become soft and lose their texture.
2. Ratatouille can be covered and kept in the oven at a low temperature until you are ready to serve.
3. This vegetable stew is ideal for making in large quantities to freeze in individual portions to make your own ready meals.
4. If you have a good supply of fresh tomatoes then these could be used instead of tinned tomatoes, but you may need to add a little extra tomato purée to thicken the sauce.

Other vegetarian meal ideas

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