Easy Roasted Vegetable Ratatouille With Chickpeas


Heat oven to 375 degrees F.  Cut all the vegetables into 1 cm dice, and add to baking dish along with chickpeas.  Toss with some oil and season generously.  Roast for around 45 minutes to an hour, stirring halfway.  When the vegetables are soft, add the tinned tomatoes and a tablespoon of basil pesto, and mix well.  Return to the oven for a further 30 minutes, until the tomatoes have thickened into a rich sauce.  Serve topped with fresh herbs if desired.



Produce Used In This Recipe

Bell Peppers

Courtesy of:
Becca @ Amuse Your Bouche

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