roasted chickpea ratatouille
Ingredients
- 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
- 1/2 medium yellow onion, sliced into strips
- 1/2 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
- Pinches of red pepper flakes
- a few leaves of basil, sliced
- cooked millet or crusty bread, on the side, optional
Instructions
- 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.
- 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).
- 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).