This roasted ratatouille is much easier to make than traditional ratatouille. Vegetables are roasted with balsamic until nice and sweet. Can be serve it over brown rice, quinoa, farro or even on a roast.
115.5 oz can ofChickpeas or white beans (I used cannelini beans), rinsed and drained
1Red or Yellow Peppers, chopped
2~3Roma Tomatoes, chopped
1Medium Onion, chopped
2Shallots, thinly sliced
4Garlic cloves, minced
1tspDried Thyme (or use 2tsp fresh thyme)
To TasteSalt and Pepper
Preheat the oven to 400°F.
Add all the chopped vegetables (eggplant, zucchini, pepper, onion, shallot, tomatoes, garlic and beans) into a roasting pan or a casserole pan. Mix well.
Combine olive oil, balsamic vinegar, thyme, salt and pepper in a small bowl.
Pour the dressing over the vegetables and mix well to combine. Roast the vegetables for 20 minutes, stir the vegetables and return to the oven for another 20~30 minutes or until the veggies are very tender.
Remove from the oven, taste and adjust the seasoning. Serve warm or at room temperature over brown rice, pasta, farro or even on a toast.