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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods. Ingredients:
4 small zucchini (about 1 pound), cut into 1-inch pieces |
1 medium eggplant (about 1 pound), cut into 1-inch pieces |
3 medium red bell peppers, cut into 1-inch pieces |
3 medium onions, sliced |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh rosemary |
1 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
vegetable oil cooking spray |
2 cans (14 ounces each) chickpeas, rinsed and drained |
8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces |
1 tablespoon chopped garlic |
1 tablespoon tomato paste |
2 1/2 teaspoons sherry wine vinegar or balsamic vinegar |
3 tablespoons chopped fresh basil |
Directions:
1. Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.
2. Per serving: 422 calories, 20 g fat, 3 g saturated, 53 g carbohydrates, 12 g fiber, 10 g protein Nutritional analysis provided by Self
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