White Bean & Ratatouille Gratin

White Bean & Ratatouille Gratin
Photo by Scott Phillips


  • 1 Tbs. olive oil
  • 2 Tbs. roughly chopped fresh basil
  • 1 15- to 16-oz. can white beans (such as cannellini), rinsed and drained well
  • Kosher salt and freshly ground black pepper
  • ½ cup fresh breadcrumbs
  • ¼ cup grated Parmigiano-Reggiano
  • 2 cups Sautéed Ratatouille
  • + 1 more ingredients
    • 2 Tbs. roughly chopped fresh flat-leaf parsley

Heat the oven to 425°F. Fold together the ratatouille, beans, parsely, and basil. Season with salt and pepper to taste. Put the mixture into a small (1-1/2-qt.) gratin pan or baking dish. In a small bowl, toss the breadcrumbs, Parmigiano, and olive oil until well blended. Sprinkle the crumb mixt...

View full recipe at Fine Cooking


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