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
- 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