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5
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End of Summer Vegetable Bean Skillet
This vegetable bean skillet is packed with all the delicious end of summer garden vegetables and given a hearty, protein boost from two kinds of beans.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Main Dishes
Cuisine:
American
Keyword:
bean skillet, summer vegetable bean skillet, vegan, vegetable bean skillet, vegetarian
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
tablespoon
olive oil
3
cups
chopped eggplant
1
large shallot
thinly sliced
2
cups
chopped summer squash
or zucchini
2
large cloves garlic
minced
1 1/2
cups
chopped tomatoes
1
tablespoon
chopped sun-dried tomatoes
packed in oil
1
cup
cooked cannellini beans
1
cup
kidney beans
1 14.5
oz
can quartered artichoke hearts
drained
1
teaspoon
dried parsley
1
teaspoon
dried basil
1/2
teaspoon
dried thyme
salt and pepper
pinch
red pepper flakes
FOR SERVING
crusty bread
fresh chopped parsley
Instructions
Heat olive oil in a large skillet over medium heat.
Add eggplant to the skillet and cook until slightly softened, about 5 minutes.
Add the squash and shallots, stir, cover the skillet to create steam while cooking for another 5 minutes.
Remove lid from the skillet, add the garlic, tomatoes and sun-dried tomatoes and cook an additional 3-5 minutes.
Add the beans, artichokes, herbs and spices, stir to combine, cover the skillet and cook for 10 minutes.
Remove the lid season to taste and serve with bread and fresh parsley.
Notes
Nutrition
Serving:
1
SERVING
|
Calories:
291
kcal
|
Carbohydrates:
53
g
|
Protein:
14
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Sodium:
183
mg
|
Fiber:
16
g
|
Sugar:
9
g