Vegan Chickpea Ratatouille with Roasted Vegetables
This Vegan Chickpea Ratatouille with Roasted Veggies is a delicious, nutritious way to use up your favorite summer produce! Seasoned with garlic and pleasantly aromatic Herbes de Provence, it’s a simple, comforting vegetable dish.
Ingredients
- 2 tbsp extra-virgin olive oil divided
- 1/2 medium red onion diced
- 4 garlic cloves minced
- 1.5 tbsp Herbes de Provence
- 28 oz canned crushed tomatoes with basil, if you can find it!
- 1 cup water
- 2 15 oz cans low-sodium chickpeas drained and rinsed
- 1 eggplant chopped
- 2 zucchini sliced in half moons
- 2 yellow squash sliced in half moons
- 7 Roma tomatoes chopped
- 1 red bell pepper diced
- salt and pepper to taste
Instructions
- Preheat your oven to 400℉ and line two large, rimmed baking sheets with parchment paper.
- Heat 1 Tbsp of the extra-virgin olive oil in a large pot on medium heat.
- Once the oil is hot, add the diced red onion and sauté until soft and browned, about 5-8 minutes. Season with salt and pepper to taste.
- Add the garlic and Herbes de Provence and sauté for 30 seconds.
- Add crushed tomatoes, water, and chickpeas. Simmer on low while you prep the veggies.
- Roughly chop the eggplant, zucchini, yellow squash, tomatoes, and bell pepper into 1-2 inch pieces. I like my ratatouille to be a little chunky for more texture. Mix in a large mixing bowl (you may have to separate them into two batches) with the remaining olive oil and season generously with salt and pepper.
- Spread the vegetables evenly on the lined baking sheets and roast for 15 minutes. Flip the veggies over with a spatula so they brown evenly, and roast for another 10-15 minutes. Watch them carefully to prevent burning.
- Add the roasted vegetables to the tomato stew and mix evenly. Taste and add more salt and pepper as needed.
- Garnish with fresh basil and enjoy!
Notes
Oil-free option: Sauté the onion with a little water or vegetable broth to keep from sticking. You can also drizzle the roasted vegetables with a little broth before putting them in the oven. Lining your baking sheets with silicone baking mats will help keep the veggies from sticking.