March 28, 2021 admin

Roasted Chickpea Ratatouille

Roasted Chickpea Ratatouille

Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-panmeal. Arrange everything onto a baking sheet and let the oven do the work.

Prep

  • cut veggies into 1 inch cubes

Ingredients

  • 1 small eggplant (about 1 ½ cups, cubed)
  • 2 roma tomatoes
  • 2 cups zucchini/yellow squash (cubed)
  • 1/2 medium yellow onion (sliced into strips)
  • 1/2 cup canned chickpeas (drained and rinsed)
  • 1-2 Tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp white or red wine vinegar
  • 2 gloves garlic (minced)
  • few pinches of red pepper flakes
  • few leaves of basil (sliced)

  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.

  2. Remove from oven. (Still on the baking sheet), drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. 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 (you don’t want them completely mushy).

  3. 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).