When you're craving a hearty and healthy meal on a busy weeknight, look no further than this easy ratatouille recipe with pinto beans! Bursting with seasonal vegetables and protein-packed beans, it's a one-pan wonder that's as delicious as it is nutritious. Plus, it's a great way to use up those Fall veggies from your garden or local market. Thanks to our collaboration with @MayEightyFive for this delicious recipe!
crumbled feta or goat cheese, optional for serving
crusty bread or baguette,optional for serving
Directions
Preheat oven to 350°F (180°C).
In a large oven-safe frying pan over medium heat, add olive oil. Once warm, add onion and garlic to the pan. Sauté for about 2-3 minutes until fragrant and slightly translucent.
Stir in zucchini and bell peppers. Continue cooking for another 5 minutes or until the vegetables begin to soften.
Add diced tomatoes and tomato paste to the pan. Stir well to combine all the ingredients.
Gently fold in the pinto beans, parsley, basil, tarragon, red pepper flakes, salt, and black pepper. Mix well to combine.
Simmer for 10 minutes to allow the flavors to marry and thicken up the sauce.
Transfer pan to preheated oven and bake for 15 minutes. This allows all the flavors to meld together even more, and the veggies to become tender yet maintain their texture.
Once out of the oven, garnish with fresh basil leaves, a sprinkle of feta or goat cheese (optional).
Serve and Enjoy! This easy ratatouille is fantastic on its own, but it's even better when served with crusty bread to soak up the delicious sauce.
Notes
Ratatouille is a versatile dish that pairs well with a variety of sides and accompaniments such as crusty bread/baguette, polenta, couscous, pasta, rice pilaf or as a delicious side dish with grilled or roasted chicken, lamb or pork.
crumbled feta or goat cheese, (optional for serving)
crusty bread or baguette, (optional for serving)
1
Preheat oven to 350°F (180°C).
2
In a large oven-safe frying pan over medium heat, add olive oil. Once warm, add onion and garlic to the pan. Sauté for about 2-3 minutes until fragrant and slightly translucent.
3
Stir in zucchini and bell peppers. Continue cooking for another 5 minutes or until the vegetables begin to soften.
4
Add diced tomatoes and tomato paste to the pan. Stir well to combine all the ingredients.
5
Gently fold in the pinto beans, parsley, basil, tarragon, red pepper flakes, salt, and black pepper. Mix well to combine.
6
Simmer for 10 minutes to allow the flavors to marry and thicken up the sauce.
7
Transfer pan to preheated oven and bake for 15 minutes. This allows all the flavors to meld together even more, and the veggies to become tender yet maintain their texture.
8
Once out of the oven, garnish with fresh basil leaves, a sprinkle of feta or goat cheese (optional).
9
Serve and Enjoy! This easy ratatouille is fantastic on its own, but it's even better when served with crusty bread to soak up the delicious sauce.
Want to try this
It’s so easy to make and very delicious!