Roasted Chickpea Ratatouille

Prep Time:

30 minutes

Cook Time:

45 minutes


2 servings



  • 1 small eggplant about 1 ½ cups, cubed

  • 2 Roma tomatoes

  • 2 c zucchini/yellow squash, cubed

  • 1/2 medium yellow onion, sliced into strips

  • 1/2 cup canned chickpeas, drained and rinsed

  • 1-2 Tbls olive oil

  • 1 tsp dried oregano

  • 1 tsp white or red wine vinegar

  • 2 cloves garlic, minced

  • A few pinches of red pepper flakes

  • A few leaves of basil sliced



Chop your vegetables into 1-inch pieces.

Step 1

Preheat oven to 425. Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for 25-30 minutes or until lightly golden brown.

Step 2

Remove from oven. While still on the baking sheet, drizzle vinegar over the veggies and toss with the minced garlic and a few pinches of red pepper flakes.

Step 3

Bake 5-10 minutes longer (or broil 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite).

Step 4

Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain (or protein) of your choice (like quinoa).