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These Sheet-Pan Provençale Vegetables Have A Plant-Based Protein Punch

Author:

Eliza Sullivan

August 14, 2020

mbg Nutrition & Health Writer

By Eliza Sullivan

mbg Nutrition & Health Writer

Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.

Transport Yourself to France with these sheet pan provencale cegetables

Image by Jackie Sobon / Contributor

August 14, 2020

Traveling to the French countryside may not be an option right now, but that doesn't mean you can't taste the flavors of France.

Ratatouille is traditionally more of a wintry vegetable stew, but this sheet pan supper update from The Plant Protein Revolution Cookbook by vegan cook Robin Robertson makes it a quick dinner you can throw together any weeknight.

The addition of white beans gives it some solid plant-based protein, which you can up by serving with a protein-packed grain, or, if you're feeling it, opt for a healthy pasta pairing.

Sheet Pan Provençale Vegetables

Makes 4 servings

Ingredients

1 yellow onion, diced
1 eggplant, peeled and diced
2 or 3 zucchini, diced
1 large red bell pepper, seeded and diced
1 large yellow bell pepper, seeded and diced
3 garlic cloves, coarsely chopped
1 14.5-oz. can fire-roasted diced tomatoes with its juice
1½ cups cooked cannellini or other white beans, or 1 15-oz. can, drained and rinsed
½ teaspoon sea salt, plus more if needed
¼ teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1 teaspoon dried thyme
Cooked pasta or your favorite grain, to serve
2 tablespoons minced fresh parsley

Method

Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper or coat with cooking spray.
Spread the onion, eggplant, zucchini, bell peppers, and garlic in a single layer on the pans. Coat the vegetables lightly with cooking spray and season with salt and pepper.
Roast the vegetables for 15 minutes. Remove from the oven and stir the tomatoes and white beans into the vegetables.
Sprinkle with the marjoram and thyme, and add more salt and pepper, if needed.
Return the pans to the oven and roast until the vegetables are tender, 10 to 15 minutes longer.
Stir in the parsley. Taste and adjust the seasonings, if necessary.
Serve immediately over cooked pasta or your favorite grain, and sprinkle with fresh parsley.

Nutrition analysis per serving (not including pasta or grain): 200 calories, 11 g protein, 1 g total fat, 40 g carbohydrate, 11 g sugar, 12 g fiber