loveandlemons
roasted chickpea ratatouille
Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-pan meal. Arrange everything onto a baking sheet,…
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 425.
2
Arrange the eggplant, tomatoes, squash, onions and chickpeas on a baking sheet (it’s ok if it’s a little crowded). Drizzle with olive oil, salt, pepper and oregano. Toss to coat, then bake for ⏱️ 25-30 minutes or until lightly golden brown.
dried oregano1 teaspoon(optional): cooked millet or crusty bread on the side
3
Remove from oven. (Still on the baking sheet), drizzle the vinegar over the veggies and toss them with the minced garlic and a few pinches of red pepper flakes. Bake ⏱️ 5-10 minutes longer (or broil ⏱️ 1-2 minutes)… until the veggies are golden brown on the edges but still have somewhat of a bite (you don’t want them completely mushy).
garlic, minced2 cloves(optional): cooked millet or crusty bread on the sidea few pinches of red pepper flakes
4
Remove from the oven and toss with sliced basil. Taste and adjust seasonings. Drizzle with a little bit more olive oil, if you like. Serve with a grain (or protein) of your choice (millet is pictured).
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