CHICKPEA RATATOUILLE
We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.
Provided by Dr. Jenny
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in a large roasting pan.
- Roast 30-40 minutes, or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally.
- Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme, and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.
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Isabella Leavines
[email protected]This ratatouille was a great way to use up some leftover vegetables. It was easy to make and very tasty.
Dude Gameing
[email protected]This ratatouille was easy to make and very flavorful. I will definitely be making it again.
Zain Choudhary
[email protected]I'm a big fan of ratatouille and this recipe did not disappoint. The vegetables were cooked perfectly and the flavors were delicious.
Kimon Kokkalis
[email protected]This ratatouille was a disappointment. The vegetables were mushy and the flavors were bland.
Pamela Mastbergen
[email protected]I made this ratatouille with some changes. I used zucchini instead of eggplant and I added some chopped tomatoes. It turned out really well and I will definitely be making it again.
Jackie Thompson
[email protected]I followed the recipe exactly and my ratatouille turned out great! The vegetables were cooked perfectly and the flavors were delicious.
Narace Gurung
[email protected]This ratatouille was okay. It wasn't bad, but it wasn't great either. I think it needed more seasoning.
Thabang Shoun
[email protected]I'm not a big fan of ratatouille, but this recipe was really good. The chickpeas added a nice touch and the flavors were well-balanced.
Shakil Cp
[email protected]This ratatouille was a hit with my family! Everyone loved the flavors and it was a great way to get my kids to eat their vegetables.
David Carlson
[email protected]I made this ratatouille last night and it was delicious! The flavors were amazing and it was so easy to make. I will definitely be making this again.
Dawson Hebert
[email protected]This ratatouille is a great way to use up summer vegetables. It's easy to make and can be served as a main course or a side dish.