Rustic Ratatouille

Recipe courtesy of Epicurious

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings 6

Ingredients

  • 4  small  zucchini  cut into 1 inch pieces
  • 1  medium  eggplant  cut into 1 inch pieces
  • 3  medium  bell peppers  cut into 1 inch pieces
  • 3  medium   onions  sliced
  • 1  tbsp  thyme  chopped
  • 1  tbsp  rosemary  chopped
  • 1  tsp  salt  divided
  • 1/2  tsp  black pepper 
  • 1  tbsp  olive oil 
  •     vegetable oil cooking spray 
  • 2  14 ounce cans  chick peas  rinsed
  • 1  pound  tomatoes  seeded and cut into 1 inch pieces
  • 1  tbsp  garlic  chopped
  • 1  tbsp  tomato paste 
  • 2 1/2   tsp  wine vinegar or balsamic vinegar 
  • 3  tbsp  basil  chopped

Directions

  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.

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