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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 for an easy meatless meal.
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5 from 2 votes

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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
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: 1SERVING | Calories: 291kcal | Carbohydrates: 53g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 183mg | Fiber: 16g | Sugar: 9g