RUSTIC RATATOUILLE

Rustic Ratatouille image

Provided by Georgia Downard

Yield Makes 6 servings

Number Of Ingredients 16

Previous Next

4 small zucchini (about 1 pound), cut into 1-inch pieces
1 medium eggplant (about 1 pound), cut into 1-inch pieces
3 medium red bell peppers, cut into 1-inch pieces
3 medium onions, sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
Vegetable oil cooking spray
2 cans (14 ounces each) chickpeas, rinsed and drained
8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
2 1/2 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil

Steps:

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.