Description
Easy 1-pan vegan chickpea ratatouille baked with your favorite late-summer veggies. Perfect for meal prep and easy weeknight dinners.
Ingredients
Vegan Chickpea Ratatouille
- 1 15-oz. can Eden Foods Organic Garbanzo Beans, drained and rinsed
- 1 small eggplant (about ~1.5 cups, cut into 1-inch cubes)
- 1 green zucchini, diced
- 1 yellow bell pepper, diced
- 1 tomato, diced
- ½ medium yellow onion, sliced into strips
- 1 TBSP avocado oil
- Himalayan sea salt, to taste
- 1 tsp dried oregano
- pinch of red pepper flakes (optional)
- 1/4 tsp garlic powder
- 1/2 cup Eden Foods Organic Crushed Tomatoes
- 1 tsp white wine vinegar
For Serving
- shredded basil
- vegan parmesan
- quinoa, millet, or grain of choice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini squash, bell pepper, onion, and chickpeas on the baking sheet and drizzle with avocado oil and season with salt, oregano, optional red pepper flakes, and garlic powder. Toss the vegetables to coat them in the oil and seasonings. Transfer the sheet pan to the oven to bake for 25-30 minutes.
- Remove pan from the oven, add in diced tomato, and drizzle veggies with white wine vinegar and the crushed tomatoes.
- Place the tray back in the oven and bake everything for an additional 5-10 minutes or until the tomatoes are slightly soft and the tomato sauce is warm and bubbling.
- Remove the sheet pan from the oven and serve it immediately over optional grains with fresh basil and vegan parmesan.
- Store any leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave before serving.
Notes
Recipe adapted from Love & Lemons
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree, Dinner, One Pan Meal
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free Option