Trevor's Kitchen

Trevor's Kitchen

Zucchini Ratatouille with White Beans

Zucchini Ratatouille with White Beans

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 zucchini halved and thinly sliced
• salt/pepper to taste
• 1/2 teaspoon Schwartz garlic granules
• 2-3 tablespoons freshly chopped basil
• 1 green onion thinly sliced
• 1 container cherry tomatoes halved,
• 2 tablespoons sun dried tomato pesto make sure it is cheese free for dairy free or vegan version
• 1 can cannellini beans rinsed and drained

About the Recipe

Author: Vicky
This surprisingly delicious zucchini Ratatouille without Eggplant features white beans, fresh cherry tomatoes and sun-dried tomato pesto seemed like a perfect substitute for the missing eggplant and red pepper.
The sun-dried tomato pesto is super concentrated and packed full of flavor that is just perfect in this zucchini ratatouille.

Nutritional Info

Getting it done:

1. Heat olive oil in a pan over medium heat.

2. Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.

3. Cook over medium-low heat until zucchini is soft (10-15 minutes).

4. Add basil and mix.

5. Add tomatoes and pesto. Let cook for a few minutes.

6. Add cannellini beans.

7. Cook for 2-3 minutes and mix until combined.

8. Serve sprinkled with extra fresh basil and green onions, over couscous or plain.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 2 zucchini halved and thinly sliced
• salt/pepper to taste
• 1/2 teaspoon Schwartz garlic granules
• 2-3 tablespoons freshly chopped basil
• 1 green onion thinly sliced
• 1 container cherry tomatoes halved,
• 2 tablespoons sun dried tomato pesto make sure it is cheese free for dairy free or vegan version
• 1 can cannellini beans rinsed and drained

Getting it done:

1. Heat olive oil in a pan over medium heat.

2. Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.

3. Cook over medium-low heat until zucchini is soft (10-15 minutes).

4. Add basil and mix.

5. Add tomatoes and pesto. Let cook for a few minutes.

6. Add cannellini beans.

7. Cook for 2-3 minutes and mix until combined.

8. Serve sprinkled with extra fresh basil and green onions, over couscous or plain.

About the Recipe

Author: Vicky
This surprisingly delicious zucchini Ratatouille without Eggplant features white beans, fresh cherry tomatoes and sun-dried tomato pesto seemed like a perfect substitute for the missing eggplant and red pepper.
The sun-dried tomato pesto is super concentrated and packed full of flavor that is just perfect in this zucchini ratatouille.

Nutritional Info

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