← All recipes

🍽️ Vegetable Ratatouille

409 kcal · 30 min · 4 servings

Ingredients

• 1 can (250 g) white beans
• 4 onions
• 6 tbsp olive oil
• 1 sprig fresh rosemary (or 1 tsp dried)
• 100 g green olives stuffed with pepper
• salt
• pepper from the mill
• 500 g bell peppers
• 1 zucchini
• 4 tomatoes
• 150 g mushrooms
• 4 slices whole grain bread

Instructions

1. 1. Place the beans in a sieve and let them drain well.
2. 2. Peel the onions and cut them into small cubes.
3. 3. Heat two tablespoons of olive oil in a pan.
4. 4. Sauté the onions in the hot oil until they are soft and translucent.
5. 5. Rinse the rosemary sprig under running water.
6. 6. Strip the needles off the rosemary sprig.
7. 7. Add the rosemary to the onions in the pan.
8. 8. Sauté the rosemary briefly until it is fragrant.
9. 9. Slice the olives.
10. 10. Add the drained beans and the olive slices to the pan.
11. 11. Mix everything well together.
12. 12. Let the mixture heat up for ten minutes.
13. 13. Season the vegetables with salt and pepper to taste.
14. 14. Wash the bell peppers under running water.
15. 15. Cut the bell peppers into quarters.
16. 16. Remove the white seeds and tough ribs from the bell pepper.
17. 17. Wash the zucchini under running water.
18. 18. Cut the bell peppers and zucchini into bite-sized pieces.
19. 19. Pour boiling water over the tomatoes.
20. 20. Let the tomatoes sit in the hot water for one minute.
21. 21. Shock the tomatoes immediately under cold water.
22. 22. Peel the skin off the tomatoes.
23. 23. Dice the peeled tomatoes.
24. 24. Wash the mushrooms under running water.
25. 25. Remove the tough stem ends of the mushrooms.
26. 26. Slice the mushrooms into thin slices.
27. 27. Heat two more tablespoons of olive oil in a clean pan.
28. 28. Fry the bell pepper and zucchini pieces for five minutes.
29. 29. Add the tomato cubes and mushroom slices to the pan.
30. 30. Cook the vegetables for another five minutes.
31. 31. Season the entire vegetable mixture with salt and pepper.
32. 32. Drizzle the remaining tablespoons of olive oil over the bread slices.
33. 33. Toast the bread slices briefly in a pan.
34. 34. Distribute the beans onto the toasted bread slices.
35. 35. Place the warm vegetables on top of the beans.

Nutrition per serving

• kcal: 409
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 40 g