Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-pan meal. Arrange everything onto a baking sheet, have a glass of wine, and let the oven do the work.
Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes so they’re roughly the same size (about 1-inch pieces).
Pile everything onto a baking sheet – this time, it’s ok if things are little crowded. Normally, you’d want more space between your vegetables but you want your ratatouille to be a little juicy, so this works.
Add a dash of oregano or herbs de provence. Roast until golden, then add a splash of white or red wine vinegar (this gives a nice zing)… toss, and roast just a little longer.
Serve with crusty bread, (or in this case I heated up some leftover millet).
roasted chickpea ratatouille
- 1 small eggplant (about 1.5 cups, cut into 1-inch cubes)
- 2 roma tomatoes, cut into 1 inch wedges
- 2 cups chopped zucchini/yellow squash
- ½ medium yellow onion, sliced into strips
- ½ cup canned chickpeas, drained & rinsed
- 1-2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon white or red wine vinegar
- 2 cloves garlic, minced
- a few pinches of red pepper flakes
- a few leaves of basil, sliced
- (optional): cooked millet or crusty bread on the side
- Preheat oven to 425.
- 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.
- 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).
- 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).
Inspired by the Chickpea Ratatouille Recipe from Mark Bittman’s VB6.
I love these late summer veggies! I’m still not done ready to be done with summer. This ratatouille seems like the perfect simple end of summer recipe.
This is a great idea for using chickpeas! I know how to make hummus and I have a lovely recipe for a healthy snack with chickpeas on my blog, but this recipe I will certainly try at home!
http://tastinglifestyle.blogspot.be
This is a beautiful looking dish! I love ratatouille.
This looks wonderful. I make a similar recipe but never thought to add chickpeas. Love how you make this into a full meal!
Sounds easy and delicious! And it looks beautiful.
Isabelle @ Head Red & Blondi
Wow! I made this tonight with the chickpeas, some of the lingering, small, end-of-season tomatoes from my garden cut in half, zucchini, cabbage, and fennel chunks. Used balsamic vinegar instead of the white or red wine, and since my son had already asked for some, we had it with whole wheat fettuccine alfredo. It was delicious! Thank you for a wonderful recipe.
Oh my gosh, I literally just did this trying to make the best of summer veggies at the farmer’s market. I had all the same veggies plus chickpeas, but added fresh rosemary and basil, drizzled with white wine and a tad bit of liquid smoke and cooked it covered.
So simple!
http://www.eatwearwander.com
Chickpeas in ratatouille?! The is the perfect summer to fall transition dish.
I just love anything barely related to ratatouille or oven-cooked vegetables! I’ve never tried this with squash, but will definitely do so. I always use cherry tomatoes instead of the larger ones– I’am lazy and you don’t have to cut them (also most of the juice stays in). Then I cook couscous together with yellow curry powder and mix the veggies right in when done. Makes a great lunch for workdays 😉
Since I watched the movie of Ratatouille I’ve wanted to taste it! This one sounds really yum, so maybe I should give it a try. Thanks for sharing! 🙂
yummy !!
This was my favorite recipe my grandmother made when I was a kid. Nostalgia! Placing it over cooked millet is a game changer! Love.
This looks delicious. Do you mix some of the olive oil with the vegetables before roasting?
yep, I just fixed a couple of mistakes in the recipe (oops!)
One pan meals are brilliant! Love this for a busy weeknight! (those little squash are too cute!)
Thanks for this- it’s in my oven now. One thing though- you say to “arrange everything on the baking sheet” which left me having to pick out bits of garlic when I read on to step two.
fixed – thanks for pointing that out!
It came out fantastic anyway- this will be my new lazy go-to vege dinner!
It came out fantastic anyway- this will be my new lazy go-to vege dinner!
I so agree, wine, let the oven do the work and dinner is done! I’m still holding on to the last of zucchini, so this would be perfect.
I love this. So simple and comforting. My kind of meal!! Yum.
This looks delicious! Loving that cooked millet along the side as well. Yum!
Ratatouille is something I always think about but never actually make…or even order at restaurants. It’s such a beautiful dish! I think I need to try this soon.