late summer / vegan / gluten free

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

  PrintAuthor: Jeanine DonofrioServes: serves 2 as a meal (3-ish as a side)Ingredients

• 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

Instructions

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).

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Inspired by the Chickpea Ratatouille Recipe from Mark Bittman’s VB6.

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