FOLLOW ME
Roasted Zucchini and Chickpea Ratatouille
August 28th, 2016 by Audrey Weidman
This is a great simple vegan dish that will satisfy even the fussiest eater. You won’t miss the meat and you will get all the benefits of healthy fresh veggies.
Ingredients
- 2 medium zucchini, about 1-1/4 pounds, quartered lengthwise and cut into 1/2-inch pieces
- 1 large red pepper, cored, seeded and cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 2 14 1/2 – ounce can Italian-seasoned diced tomatoes
- 1 15 1/2 – ounce can chickpeas, drained and rinsed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 3 cups cooked brown rice
Directions
- Heat oven to 425 degrees .
- Coat a baking sheet with nonstick cooking spray. Add zucchini and red pepper; toss with 1 tablespoon olive oil. Bake at 425 degrees for 30 minutes or until tender.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds to 1 minute. Stir in tomatoes and cook for 5 minutes, stirring occasionally. Add zucchini, peppers, chickpeas, salt, pepper and red pepper flakes. Cook an additional 5 minutes, stirring occasionally. Serve with cooked brown rice, quinoa or your choice of whole grain pasta.
