To me, this is a simpler recipe than the ones I have used in the past, since it is really a ONE DISH MEAL.
4 small zucchini, cut into 1 inch pieces
1 medium eggplant, cut into 1 inch pieces
3 medium red bell peppers, cut into 1 inch pieces
3 medium onions, sliced
1 T. chopped fresh thyme
1 T. chopped fresh rosemary
1 t. salt, divided
1/2 t. freshly ground pepper
1 T. olive oil
2 cans chickpeas, drained
8 tomatoes, cut into 1 inch pieces
1 T. chopped garlic
1 T. tomato paste
21/2 t. balsamic vinegar
3 T. chopped fresh basil
Heat oven to 450 degrees. In a bowl, toss zucchini, eggplant, bell peppers and onion with thyme, rosemary, 3/4 t. salt, black pepper, 2 T. water and olive oil. Coat a rimmed sheet pan with cooking spray. Spread veggies on pan in a single layer; roast for 25 minutes, stirring once. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining salt. Add to pan with veggies in a single layer. Roast 10 to 12 minutes more. Toss veggies with vinegar, divide among 6 bowls and sprinkle with basil.
Servings 6 at 422 calories per serving. ENJOY!!