One-Pot & Sheet-Pan Meals
White Bean Ratatouille
Serves 4 · About 45 minutes
Eggplant, zucchini, peppers and white beans simmered with tomatoes and herbs for a lower-sodium Mediterranean-style meal.
Blood Pressure FriendlyBlood Sugar FriendlyHeart Healthy
Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 small eggplant, diced
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) no-salt-added diced tomatoes
- 1 can (15 oz) no-salt-added cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- 1 tablespoon balsamic or red wine vinegar
- ¼ cup chopped fresh basil or parsley
Directions
- Warm olive oil in a wide pot or Dutch oven. Add onion and eggplant and cook 8 minutes.
- Add zucchini and bell pepper and cook another 6–8 minutes. Stir in garlic for 30 seconds.
- Add tomatoes, beans, thyme, basil, smoked paprika and black pepper and bring to a gentle simmer.
- Partially cover and cook 15–20 minutes until vegetables are tender but still hold their shape.
- Stir in vinegar and fresh herbs. Taste before adding up to ¼ teaspoon salt.
Pairs Well With
Good companions for serving this recipe:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/white-bean-ratatouille.html
A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.