Roasted Vegetable and White Bean Ratatouille -

This is my new take on the classic ratatouille. Roasting the vegetables really helps bring out their flavours in this dish in addition to making it a cinch to prepare! I like to serve it with some fresh bread or over a bed of couscous.

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  • Rating:   5
  • Prep.:  15 min
  • Serves: 4
  • Cook Time:  45min


  • 1 Tbsp. Olive oil
  • 2 Tbsp. Balsamic Vinegar
  • 4 Cloves Garlic, peeled and chopped finely
  • 2 Large Onions, peeled and chopped
  • 1 Large Zucchini, roughly chopped
  • 1 Eggplant, Roughly chopped
  • 1 Red Pepper, roughly chopped
  • 4 Sprigs Fresh Thyme
  • 3 Tbsp. Chopped Fresh Oregano (or 1 tbsp. dried oregano)
  • 2 Cups Diced Tomatoes (canned or fresh)
  • 1 Cup White Beans
  • ¼ Cup Fresh Basil, chopped
  • Salt and Pepper to Taste


  1. Preheat oven to 425 F (218 C)
  2. In a large bowl combine all ingredients except for the fresh basil leaves. Toss well.
  3. Pour the vegetable mixture into a roasting pan and spread out evenly. Bake uncovered at 425 for about 40 minutes, tossing every 10 minutes.
  4. Just before serving sprinkle with fresh basil.


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