Roasted Chickpea Ratatouille

Everyone loves a one-pot meal. Personally, Im 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. Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes

late summer / vegan / gluten free

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.

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.

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

  PrintAuthor: Serves: serves 2 as a meal (3-ish as a side)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
  • 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
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).
    • 3.4.3177

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

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