This hearty, delicious Mediterranean Vegetable Stew with Beans inspired by ratatouille makes a fantastic vegetarian/vegan, gluten free mid-week meal.
This hearty, delicious Mediterranean vegetable stew was inspired by ratatouille, a classic French vegetable stew, with a few extra ingredients thrown in for a more satisfying meal and seasonal character. This healthy dish is very easy to make and can feed a crowd, which makes it great for entertaining as well as a family meal.
How to prep the vegetables
Although this is a stew I think it’s a good idea to briefly fry the vegetables before adding them into the pot. 5 minutes in a large frying pan over a high heat will brown them nicely and they’ll keep their shape better in cooking. It’s really worth doing this step especially as this dish requires very little effort.
Once all the ingredients are in the pot your work is pretty much done (though you will need to give it a stir once or twice). The stew is ready to serve about 30 minutes later. There’ll be enough to feed a family of 6.
Vegetable stew with a Mediterranean twist
In this easy vegetable casserole recipe I used a combination of popular Mediterranean herbs, such as thyme, oregano and basil. But it’s entirely up to you whether you want to use all or just one of these herbs. Or perhaps create your own herb combination if you prefer.
This easy vegetable stew lends itself to a variety of herbs and spices so mix and match and make this dish your own.
Enjoy this easy vegetable stew with herbs with pasta, baked potato, rice, quinoa or a slice of fresh crusty bread. Alternatively serve with grilled chicken as a non-vegetarian main meal idea.
More easy one pot vegetarian recipes
- Mexican Black Bean Stew (Vegan)
- Baked Eggplant Bean Casserole Recipe
- Easy Vegan Casserole with Peppers & Tofu
Check out also this collection of over 12 healthy vegetarian pasta meals.
Mediterranean Vegetable Stew with Beans
- 1 small/medium eggplant aubergine, cubed
- 1 large zucchini cubed/cut into chunks
- 1 red/green bell pepper roughly chopped
- 300 g butternut squash peeled, cubed
- 1 onion finely chopped
- 4 garlic cloves finely chopped
- 400 g 1 tin tomatoes
- 400 g 1 tin white kidney beans or other white bean variety
- 4 sun-dried tomatoes in oil, finely chopped
- 1 bay leaf
- 1 teaspoon each oregano and thyme
- 1.5 teaspoon coarse sea salt plus pepper to taste
- 6 tablespoons white wine
- 5 tablespoons olive oil plus 3 more if you are working in batches
- 2/3 cup hot water a little less than a cup
- Serve with freshly chopped basil
- In a large pot heat up 2 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 2-3 minutes until softened. Add the wine, beans, stir and continue cooking for 2-3 more minutes. Add the tinned tomatoes, sun-dried tomatoes, salt, pepper, oregano and thyme, stir and remove from the heat.
- In a large frying pan heat up 3 tablespoons of the oil and fry the rest of the vegetables over a high heat for 5-6 minutes until lightly browned, stirring often (you may want to do this in batches to avoid overcrowding the pan - use 3 tablespoons of oil per batch).
- Add the vegetables along with the hot water into the tomato mixture, stir, cover, bring to boil, then lower the heat and simmer for about 30-35 minutes (until the eggplant and butternut squash are tender), stirring occasionally. Adjust the seasoning if necessary, scatter the fresh basil and serve (goes well with pasta, grilled chicken, bread or simply on its own).