INGREDIENTS: (*Changes below)
- 4 small zucchini (about 1 lb) cut into 1-inch pieces
- 1 med eggplant (about 1 lb) cut into 1-inch pieces
- 3 med red bell peppers, cut into 1-inch pieces
- 3 med onions, sliced
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 1 tsp salt, divided
- 1/2 tsp freshly ground black pepper
- 1 Tbsp olive oil
- Vegetable oil cooking spray
- 2 cans (14 oz each) chickpeas, rinsed & drained
- 8 plum tomatoes (about 1 lb) seeded & cut into 1-inch pieces
- 1 Tbsp chopped garlic
- 1 Tbsp tomato paste
- 2 1/2 tsp sherry wine vinegar or balsamic vinegar
- 3 Tbsp chopped fresh basil
Heat oven to 450 degrees.
In bowl toss zucchini, eggplant, bell pepper & onion with thyme, rosemary, 3/4 tsp salt, black pepper, 2 Tbsp water & the oil.
Coat a rimmed sheet pan with cooking spray.
Spread veggies in pan in a single layer: roast, stirring once for 25 min.
In same bowl combine chickpeas, tomatoes, garlic, tomato paste & remaining 1/4 tsp 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.
*Changes:
2 zucchini
1 red bell pepper
1/2 med onion
1 can chickpeas
No tomato paste
1 large can plum tomatoes w/juice (sub for fresh)
2-3 cloves garlic, pressed
2 Tbsp balsamic vinegar