Rustic Ratatouille
A hearty Mediterranean vegetable stew featuring roasted zucchini, eggplant, bell peppers, and chickpeas, seasoned with fresh herbs and finished with a splash of vinegar. This modern twist on the classic French dish is both healthy and satisfying.
Ingredients
- •4 small zucchini
- •1 medium eggplant
- •3 medium red bell peppers
- •3 medium onions
- •1 tablespoon chopped fresh thyme
- •1 tablespoon chopped fresh rosemary
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •1 tablespoon olive oil
- •1 spray Vegetable oil cooking spray
- •2 cans chickpeas
- •8 whole plum tomatoes
- •1 tablespoon chopped garlic
- •1 tablespoon tomato paste
- •2½ teaspoons sherry wine vinegar or balsamic vinegar
- •3 tablespoons chopped fresh basil
Cooking Instructions
- 1.
Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.
37 min
