One-Pan Ratatouille with Chickpeas
One-Pan Ratatouille with Chickpeas Serves 4-6
Nutrition per serving ( 6 servings) – calories 198 : fat:7gm (saturated:1 gm), carbohydrates: 28g, protein: 7g, fiber: 10g, sugar: 6 g, sodium: 396 mg.
You can substitute zucchini for summer squash, green pepper for red pepper, red onion or yellow onion for shallots. Use a heavyweight rimmed baking sheet; flimsy sheets will warp.
You can serve this over short grain brown rice, whole grain pasta or with some crusty whole grain bread.
INGREDIENTS:
1 pound eggplant cut into 1-inch pieces
12 ounces yellow summer squash, cut into 1-inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
10 ounces grape tomatoes or 12 ounces cherry tomatoes
3 shallots, sliced thin
3 garlic cloves, sliced thin
2 tablespoons extra-virgin olive oil
Salt and pepper
1 can low sodium chickpeas, rinsed and drained
2 teaspoons fresh thyme or 1 teaspoon dried
Zest from one lemon
½ cup pitted kalamata olives, halved
¼ cup thinly sliced fresh basil
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 450 degrees. Toss eggplant, squash, bell peppers, tomatoes, shallots, oil, garlic, chickpeas, thyme and 1 teaspoon salt, and 1 teaspoon pepper together on a rimmed baking sheet and spread into an even layer. Roast until vegetables are slightly softened and charred in spots, about 30 minutes, stirring halfway through roasting.
Remove sheet pan from oven. Stir olives, lemon zest and half of basil into vegetables, transfer to a platter. Sprinkle with remaining basil and serve.
Sheet Pan Ratatouille - Reimagined
Quick Chickpea and Vegetable Pasta - Cook 4 ounces of whole grain pasta in a medium pot of boiling salted water. Before draining, remove ½ cup of the pasta water. Add the drained pasta back into the pot with 2 cups of the leftover ratatouille. Add ¼ cup of the reserved pasta water, 2 ounces of goat cheese and stir over medium heat until the cheese has melted and the vegetables are heated through. Add more pasta water if needed. Taste for seasoning, Top with thinly sliced basil. Serves 2
Chickpea and Veggie Quesadilla - Spread half cup of the vegetable mixture evenly over half of one tortilla, leaving a ½ inch border. Top with 1 ounce (about ½ cup) of pepper jack or monterey jack cheese and fold the tortilla over and seal edges by pressing down firmly. Repeat with remaining filling and second tortilla. Heat 2 teaspoons of oil in a small in a nonstick skillet over medium heat until shimmering. Carefully add both folded tortillas and cook, swirling and moving tortillas around, until golden brown and puffy on the first side, about 2 minutes. Using a spatula, flip quesadillas, season with salt and continue cooking until golden brown and puffy on the second side, about 2 minutes longer. Serves 2
Veggie and Tahini Dip
Puree in a food processor 1½ cups leftover roasted vegetables, 2 tablespoons tahini, and 2 teaspoons lemon juice. Season with salt and pepper. Serve with vegetables, whole wheat pita chips, or lavash crackers.
