Vegetarian Cassoulet

Summer Vegetable Cassoulet in white enamel cast iron skillet with serving spoon scooping some up.

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This Vegetarian Cassoulet is packed with a colorful medley of seasonal vegetables and creamy white beans in a zesty tomato sauce. Rather than the rich meats traditionally found in French cassoulet, fresh summer produce takes center stage, making it satisfying and wholesome without feeling heavy. It's easy to make and make ahead!

Prep Time30

Cook Time1 30

Total Time2

Course: Vegetarian / Vegan Entrees

Cuisine: French

Diet: Diabetic, Vegetarian

Servings:

Author: Carol Borchardt

Equipment

Ingredients

1 medium globe eggplant (about 12 ounces) cut into 1/3-inch thick rounds
Salt
1/4 cup extra-virgin olive oil plus 1 tablespoon, divided
1 medium onion chopped (2 cups)
5 cloves garlic minced
2 teaspoons dried oregano
1 can (28-ounce) crushed tomatoes preferably San Marzano
1/2 cup water to rinse the tomato can
1/2 cup chopped fresh basil or 1 tablespoon dried
1/4 teaspoon crushed red pepper flakes
1 can (15-ounce) cannellini beans or Great Northern beans drained and rinsed
Freshly ground black pepper to taste
1 large red bell pepper seeded, membranes removed and sliced
2 small zucchini (12 ounces) sliced into 1/4-inch rounds
2 small yellow squash (12 ounces) sliced into 1/4-inch rounds
1/2 cup panko
1/4 cup freshly grated Parmesan cheese

Instructions

Preheat the oven to 375 degrees.
Place the eggplant slices on a paper towel-lined rimmed baking sheet. Sprinkle both sides with salt. Let stand while preparing the tomato sauce.
Heat 1/4 cup olive oil in a deep 12-inch oven-safe skillet or braiser over medium heat. Add the onion, reduce the heat to medium-low, and cook for 6-7 minutes, or until softened.
Add the garlic and oregano and cook for 30 seconds, stirring constantly, until fragrant.
Add the crushed tomatoes. Swirl the water in the empty tomato can, then add it to the skillet. Bring to a simmer and cook uncovered for 8-10 minutes, or until slightly thickened.
Stir in the beans, basil, and crushed red pepper flakes. Season to taste with salt and freshly ground black pepper.
Arrange the red bell pepper in an even layer over the tomato-bean mixture.
Pat the eggplant thoroughly dry, removing excess moisture and salt. Arrange the slices over the peppers in an overlapping circular pattern.
Lightly season the zucchini and yellow squash with salt and black pepper. Arrange them in overlapping circles over the eggplant, alternating the slices if desired.
Cover and bake for 1 hour, or until the vegetables can be pierced with a knife.
Combine the panko, Parmesan, and remaining 1 tablespoon of olive oil, stirring until the crumbs are evenly moistened. Sprinkle evenly over the vegetables.
Return to the oven and bake uncovered for 20 minutes, or until the topping is golden brown and the vegetables are bubbling around the edges.
Let stand for 10 minutes before serving.

Notes

SUBSTITUTIONS:

You can also use a yellow or orange bell pepper.
Use 1 tablespoon of dried basil if you don't have fresh basil.
You can use fresh breadcrumbs in place of panko.
For a vegan version, use plant-based cheese.

TIPS:

Don’t skimp on the olive oil! The full 1/4 cup adds richness and gives this vegetable cassoulet a lush texture.
Salt the eggplant first. Salting helps draw out moisture and begins softening it before cooking.
Season as you go. Build flavor gradually, keeping in mind that the tomatoes, beans, and Parmesan may already contain salt.
The vegetables may seem like a lot at first, but they’ll cook down considerably.
Let it rest. Allow the cassoulet to stand for 5-10 minutes after baking so it can settle and thicken slightly.

MAKE AHEAD:

Nutrition