Roasted Chickpea Ratatouille

Roasted Chickpea Ratatouille on a baking sheet

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

Roasted Chickpea Ratatouille / @loveandlemons

Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes so they’re roughly the same size (about 1-inch pieces).

Pile everything onto a baking sheet – this time, it’s ok if things are little crowded. Normally, you’d want more space between your vegetables but you want your ratatouille to be a little juicy, so this works.

Roasted Chickpea Ratatouille / @loveandlemons

Add a dash of oregano or herbs de provence. Roast until golden, then add a splash of white or red wine vinegar (this gives a nice zing)… toss, and roast just a little longer.

Serve with crusty bread, (or in this case I heated up some leftover millet).

Roasted Chickpea Ratatouille on plates with millet

roasted chickpea ratatouille

Serves: serves 2 as a meal (3-ish as a side)
  • 1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
  • 2 roma tomatoes, cut into 1 inch wedges
  • 2 cups chopped zucchini/yellow squash
  • ½ medium yellow onion, sliced into strips
  • ½ cup canned chickpeas, drained & rinsed
  • 1-2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon white or red wine vinegar
  • 2 cloves garlic, minced
  • a few pinches of red pepper flakes
  • a few leaves of basil, sliced
  • (optional): cooked millet or crusty bread on the side
  1. Preheat oven to 425.
  2. 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.
  3. 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).
  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 (millet is pictured).

Inspired by the Chickpea Ratatouille Recipe from Mark Bittman’s VB6.


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Rate this recipe (after making it):  

  1. I love these late summer veggies! I’m still not done ready to be done with summer. This ratatouille seems like the perfect simple end of summer recipe.

  2. This looks wonderful. I make a similar recipe but never thought to add chickpeas. Love how you make this into a full meal!

  3. Isabelle from

    Sounds easy and delicious! And it looks beautiful.

    Isabelle @ Head Red & Blondi

  4. Sis Adger from

    Wow! I made this tonight with the chickpeas, some of the lingering, small, end-of-season tomatoes from my garden cut in half, zucchini, cabbage, and fennel chunks. Used balsamic vinegar instead of the white or red wine, and since my son had already asked for some, we had it with whole wheat fettuccine alfredo. It was delicious! Thank you for a wonderful recipe.

  5. Bri

    Oh my gosh, I literally just did this trying to make the best of summer veggies at the farmer’s market. I had all the same veggies plus chickpeas, but added fresh rosemary and basil, drizzled with white wine and a tad bit of liquid smoke and cooked it covered.

  6. I just love anything barely related to ratatouille or oven-cooked vegetables! I’ve never tried this with squash, but will definitely do so. I always use cherry tomatoes instead of the larger ones– I’am lazy and you don’t have to cut them (also most of the juice stays in). Then I cook couscous together with yellow curry powder and mix the veggies right in when done. Makes a great lunch for workdays 😉

  7. Nadja from

    Since I watched the movie of Ratatouille I’ve wanted to taste it! This one sounds really yum, so maybe I should give it a try. Thanks for sharing! 🙂

  8. This was my favorite recipe my grandmother made when I was a kid. Nostalgia! Placing it over cooked millet is a game changer! Love.

  9. Jeanne from

    This looks delicious. Do you mix some of the olive oil with the vegetables before roasting?

    • jeanine

      yep, I just fixed a couple of mistakes in the recipe (oops!)

  10. One pan meals are brilliant! Love this for a busy weeknight! (those little squash are too cute!)

  11. Sara from

    Thanks for this- it’s in my oven now. One thing though- you say to “arrange everything on the baking sheet” which left me having to pick out bits of garlic when I read on to step two.

    • jeanine

      fixed – thanks for pointing that out!

      • sara from

        It came out fantastic anyway- this will be my new lazy go-to vege dinner!

      • sara from

        It came out fantastic anyway- this will be my new lazy go-to vege dinner!

  12. I so agree, wine, let the oven do the work and dinner is done! I’m still holding on to the last of zucchini, so this would be perfect.

  13. Vanessa from

    Ratatouille is something I always think about but never actually make…or even order at restaurants. It’s such a beautiful dish! I think I need to try this soon.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.