Roasted ratatouille with giant white beans
A slow roasted ratatouille of courgette, aubergine and peppers with creamy butter beans stirred through.
- Time1 hr 5
- LevelEasy
- Costabout £0.88 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put the aubergine, courgette, peppers, onion and garlic in a large roasting tin and toss with the olive oil and oregano.
- 2
Roast for 30 minutes until the vegetables are soft and beginning to brown.
30 min - 3
Pour over the tomatoes and add the butter beans. Stir well.
- 4
Roast for a further 20 minutes until the sauce is thick and rich.
20 min - 5
Stir in the balsamic vinegar and basil and serve with a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.