Roasted vegetable ratatouille with chickpeas
This roasted vegetable ratatouille is a tasty and healthy meal packed with fresh veggies! Plus, it's almost entirely hands-off.
Servings: 3 people
Calories: 276kcal
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 medium courgette (zucchini)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 6 medium mushrooms
- 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
- 1 tbsp oil
- 400 g tin chopped tomatoes (~ 1 1/3 cups)
- 1 tbsp basil pesto
Instructions
- Cut all of the vegetables into 1cm dice (the mushrooms can be cut slightly larger). Add them all to a large baking dish (mine measured around 7 x 11 inches), along with the chickpeas. Drizzle with oil, and mix to combine.
- Roast at 190°C (Gas Mark 5 / 375°F) for around an hour, stirring halfway, or until the vegetables are soft.
- Add the tin of chopped tomatoes and the basil pesto to the dish, and mix well. Return to the oven for a further 30 minutes, until the sauce is thick and rich.
Nutrition
Nutrition Facts
Roasted vegetable ratatouille with chickpeas
Amount Per Serving (1 portion)
Calories 276
Calories from Fat 115
% Daily Value*
Fat 12.8g20%
Saturated Fat 1.7g9%
Cholesterol 1mg0%
Sodium 360mg15%
Potassium 800mg23%
Carbohydrates 35.2g12%
Fiber 8.5g34%
Sugar 9.6g11%
Protein 8.7g17%
Calcium 60mg6%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.