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.
Cooking time30 min
Prep time15 min
Portions 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
| Energy (kcal) | 183 kcal |
| Energy (kJ) | 767 kJ |
| Protein (g) | 9.2 g |
| Carbohydrate incl. fibre (g) | 34.9 g |
| Carbohydrate excl. fibre (g) | 24.3 g |
| Sugar (g) | 8.1 g |
| Fibre (g) | 10.6 g |
| Fat (g) | 1.6 g |
| Saturated fat (g) | 0.2 g |
| Unsaturated fat (g) | 0.6 g |
| Monounsaturated fat (g) | 0.2 g |
| Polyunsaturated fat (g) | 0.5 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 352 mg |
| Salt (g) | 0.88 g |
| Vitamin A (IU) | 653 IU |
| Vitamin C (mg) | 23.7 mg |
| Calcium (mg) | 54 mg |
| Iron (mg) | 1.40 mg |
| Potassium (mg) | 565 mg |
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.
