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4.5 from 2 votes

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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main meals
Cuisine: Italian
Servings: 3 people
Calories: 276kcal
Author: Becca Heyes


  • 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


  • 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.


Serving: 1portion | Calories: 276kcal | Carbohydrates: 35.2g | Protein: 8.7g | Fat: 12.8g | Saturated Fat: 1.7g | Cholesterol: 1mg | Sodium: 360mg | Potassium: 800mg | Fiber: 8.5g | Sugar: 9.6g | Calcium: 60mg | Iron: 3.4mg