Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Ratatouille and White Bean Gratin

Ratatouille and White Bean Gratin

Ratatouille and White Bean Gratin

Our recipe for Ratatouille and White Bean Gratin takes classic ratatouille ingredients to the next level. We've added a layer of garlicy, creamy white beans as the base of this bake to make it a super satisfying plant based main dish.

Our recipe for Ratatouille and White Bean Gratin takes classic ratatouille ingredients to the next level. We've added a layer of garlicy, creamy white beans as the base of this bake to make it a super satisfying plant based main dish.

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time15 min
  • Cooking timeCooking time30 min
  • ServingsPortionsPortions 4

Ingredients

  • 2 slices whole grain bread
  • 2 cloves garlic, divided
  • 4 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, melted and divided olive oil butter sticks
  • 1 15 oz. can cannellini beans, drained
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast or vegan parmesan
  • 1 small eggplant (about 12 ounces), sliced 1/8-inch thick
  • 1 large zucchini or yellow squash (about 12 ounces), sliced 1/8-inch thick
  • 2 tomatoes, sliced 1/8-inch thick
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat oven to 425 degrees. Tear bread into small pieces and add to food processor. Add 1 clove garlic and process until coarse crumbs form. Remove and stir in 1 tablespoon Country Crock Plant Butter; set aside.
      2. Combine beans, remaining 1 clove garlic and 2 tablespoons water in bowl of food processor and process until smooth. Remove and set aside.
      3. In shallow 10-inch baking dish, evenly spread bean mixture. Arrange eggplant, zucchini and tomato over bean mixture, overlapping slices. Save the smaller slices to use in the center of the dish.
      4. Combine 3 tablespoon Country Crock Plant Butter, oregano, thyme and salt. Brush over vegetable. Bake 25 minutes or until vegetables are tender and beginning to brown.
      5. Top with breadcrumbs and bake 5 minutes or until crumbs are golden brown.

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes