Rustic Ratatouille

Name: Rustic Ratatouille
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 3 teaspoons sherry wine vinegar or balsamic vinegar; 1 teaspoons freshly ground black pepper; 794 grams cans each) chickpeas, rinsed and drained; 454 grams medium eggplant (about , cut into 1-inch pieces; 3 Tbsps chopped fresh basil; 1 Tbsp chopped fresh rosemary; 1 Tbsp chopped fresh thyme; 1 Tbsp chopped garlic; 1 Tbsp olive oil; 3 mediums onions, sliced; 454 grams plum tomatoes (about , seeded and cut into 1-inch pieces; 3 mediums red bell peppers, cut into 1-inch pieces; 1 teaspoon salt, divided; 1 Tbsp tomato paste; 454 grams small zucchini (about , cut into 1-inch pieces

Rustic Ratatouille is a gluten free and vegan side dish. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 10g of protein, 6g of fat, and a total of 231 calories. Head to the store and pick up balsamic vinegar, eggplant, tomato paste, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Black Pepper

Bell Pepper

Eggplant

Rosemary

Zucchini

Onion

Thyme

Water

Salt

Cooking Oil

Equipment you will use

Bowl

Oven

Frying Pan

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.

Ingredients you will need

Tomato Paste