Coco: I made this dish one time for a group of my friends because we were watching the Disney movie Ratatouille that night and I had always wanted to make it slash try it. It was definitely interesting, and one of my friends took the recipe and make it for her boyfriend a few days later.
SELF | November 2012 by Georgia Downard
- 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
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.
Per serving: 422 calories, 20 g fat, 3 g saturated, 53 g carbohydrates, 12 g fiber, 10 g protein