My Rustic Ratatouille

In the mood for something hearty but vegetarian this really hit the spot this week.  The chickpeas made the dish high in fiber and super delicious.

1 medium eggplant – cut into cubes

1 medium squash lightly steamed and cut into cubes

bunch of cauliflower


2 or 3 red bell peppers

fresh thyme

fresh rosemary



olive oil



fresh basil

8 plum tomatoes

tomato paste

Heat oven to 375.

In a bowl toss eggplant, squash, bell pepper, onion and cauliflower with thyme, rosemary, salt, pepper and more extra virgin olive oil.

Spray a sheet pan with cooking spray.  Spread veggies in single layer. Roast turning after 30 minutes.

In a bowl combine chickpeas, garlic (tomato and tomato paste). Add to pan 10 to 12 minutes before taking out.

Toss veggies with vinegar.

Serve over quinoa.  Sprinkle with some grated cheese.

Note:  Traditionally I add the tomatoes and paste, but I left them out this time and it was equally delicious.