Baked Ratatouille With Beans Recipe

Bake up a surprisingly simple, satisfying ratatouille with beans, leaving you wondering why you ever cooked it any other way.

baked ratatouille beans recipe

Forget fussy stovetop simmering! This baked ratatouille with beans recipe transforms the classic dish into an effortless, flavorful masterpiece.

Get ready to discover the surprisingly simple secret to a ratatouille so good, you'll never make it any other way.

Why You'll Love This

reasons to adore

I know you'll adore this baked ratatouille recipe 'cause it's like a sunny trip to Provence, right in your own kitchen! Seriously, who doesn't love that?

It's super simple, too. You just chop all your veggies—a big mix of eggplant, zucchini, bell peppers, and tomatoes. Then, toss them with garlic, herbs, and a good drizzle of olive oil. Don't skimp on the oil!

Now, spread 'em in a baking dish and bake until they're soft and sweet. I mean, it fills your whole house with this amazing smell.

And the best part? I've added beans to make it a proper meal—no just a side dish! Just like balsamic vinegar adds a ton of flavor to proteins like chicken (or even ratatouille!). It's hearty, healthy, and totally satisfying. Trust me, you have to experience the sunny dish!

Cookbook Exclusive

exclusive cookbook recipes only

You're probably wondering, "Why is this recipe only in the cookbook?"—well, lemme tell you! It's kinda special! I created this Baked Ratatouille with Beans recipe exclusively for my cookbook, "Dinner." You'll find it on page 154. This oven technique, similar to how you can easily prepare baked fried rice, makes the ratatouille preparation incredibly simple.

Inside the cookbook, you also get something cool: a how-to video for every single recipe, including this one. Seriously!

To watch it, just scan the QR code next to the recipe with your phone or tablet. Easy peasy! It'll take you straight to me, showing you exactly how it's done. Think of it as having me right there in your kitchen!

I reckon you might wanna grab the cookbook – it's chock-full of tasty recipes with helpful videos. I promise you won't regret it!

Extra Tips

additional helpful information provided

Beyond just having the recipe and video tutorial, I've got some extra tips to share that'll help you nail this dish!

Don't skip roasting! It brings out the best flavors, trust me. I recommend not overcrowding the pan – spread those veggies so they caramelize perfectly.

Season well! I'm talking salt, pepper, and herbs. Don't be shy; it's what makes ratatouille sing! I always go with around 1 tsp salt and 1/2 tsp pepper to start.

Feel free to mix it up. Zucchini, eggplant, tomatoes—basically, use whatever you've got rolling around! And hey– if you are missing one thing or another, that's OK, too, promise! It is still going to be awesome!

Want to make it ahead? Good news—ratatouille is great the next day! Flavors meld together even more! Just store it in the fridge and reheat it. Easy peasy!

About Nagi

information about nagi

Let me introduce myself! I'm Nagi, and my mission is this: making amazing food accessible to everyone, even when you're low on time and funds! I truly believe you can whip up incredible meals using everyday ingredients, just by getting a little creative and cooking clever.

You might know me from my website, where I've shared over 1,200 recipes! This Baked Ratatouille with Beans recipe, though, it's a special one – it's exclusively in my cookbook, Dinner. Each recipe comes with a how-to video!

Cookbooks have A LOT of dirty dishes and quite a lot of Dozer!

Stay tuned – I'm working on adding even more tips for my cookbook-exclusive recipes and plan to answer your questions in the future as well! I really look forward to hearing from you.

Short Recipe Version

Baked Ratatouille With Beans

Prep Time: 20 mins

Cook Time: 60 mins

Servings: 6

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 eggplant, cubed
  • 2 zucchini, cubed
  • 2 cups canned diced tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 tbsp dried herbs (thyme, oregano, rosemary)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onion and garlic and cook until softened.
  3. Add bell peppers, eggplant, and zucchini. Cook for 5-7 minutes, stirring occasionally.
  4. Stir in diced tomatoes, cannellini beans, and herbs. Season with salt and pepper.
  5. Bring to a simmer, then transfer to the preheated oven.
  6. Bake for 60 minutes, or until vegetables are tender.

Nutrition (Per Serving – Estimated):

  • Calories: 250
  • Protein: 12g
  • Fat: 8g
  • Carbohydrates: 40g