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.

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Prep time15 min
Cooking time30 min
PortionsPortions 4

Ingredients

2 slices whole grain bread
2 cloves garlic, divided
4 tablespoons Country Crock® Plant Butter Sticks with Olive Oil, melted and divided
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

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Nutritional Guidelines (per serving)

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

Instructions

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.
Combine beans, remaining 1 clove garlic and 2 tablespoons water in bowl of food processor and process until smooth. Remove and set aside.
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.
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.
Top with breadcrumbs and bake 5 minutes or until crumbs are golden brown.