Mediterranean vegetable stew (ratatouille)
Mediterranean vegetable stew, also known as ratatouille, is a colourful tomato based vegetable stew which is quick and easy to make. It is a simple one pot meal made using a combination of fresh Mediterranean vegetables and common pantry ingredients. I have also added beans to transform this traditional ratatouille recipe into a complete vegetarian main course.
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 tablespoon olive oil
Instructions
How to prepare
- Chop the onion and finely chop or crush the garlic.
- Roughly chop the peppers, slice the courgette and aubergine and quarter the mushrooms.
- Chop the fresh rosemary.
How to cook
- Roast the onion, garlic and peppers in hot oil until they start to soften.
- Add the courgette, aubergine and mushrooms and roast until soft.
- Add the chopped tomatoes, cannellini beans, tomato purée, basil, oregano and rosemary and stir.
- Cook uncovered in the centre of the oven at 190C, 375F, gas mark 5 for around 10 minutes or so until heated through.
Notes
Nutrition
Calories: 445kcalCarbohydrates: 77gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 321mgPotassium: 2313mgFiber: 20gSugar: 20gVitamin A: 4301IUVitamin C: 199mgCalcium: 300mgIron: 10mg
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