Name: Balsamic roasted ratatouille with chickpeas
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red onion (300g), sliced thickly; 3 clove garlic, crushed; 2 tablespoon balsamic vinegar; 400 gram pumpkin, cut into 2cm pieces; 1 red capsicum (200g), cut into 2cm pieces; 2 zucchini (240g), sliced thickly; 1 eggplant (300g), cut into 2cm pieces; 150 gram button mushrooms; 2 x 410g cans crushed tomatoes; 400 gram can chickpeas, rinsed, drained; 1/4 cup finely chopped fresh flat-leaf parsley; 1 teaspoon finely grated lemon rind

Ingredients

1 tablespoon olive oil

1 red onion (300g), sliced thickly

3 clove garlic, crushed

2 tablespoon balsamic vinegar

400 gram pumpkin, cut into 2cm pieces

1 red capsicum (200g), cut into 2cm pieces

2 zucchini (240g), sliced thickly

1 eggplant (300g), cut into 2cm pieces

150 gram button mushrooms

2 x 410g cans crushed tomatoes

400 gram can chickpeas, rinsed, drained

1/4 cup finely chopped fresh flat-leaf parsley

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Heat oil in large baking dish; cook onion and garlic, stirring, until onion is soft. Add vinegar, pumpkin, capsicum, zucchini, eggplant and mushrooms; transfer to oven. Roast, uncovered, about 40 minutes or until vegetables are tender.

3.Add undrained tomatoes and chickpeas; roast, uncovered, 10 minutes. Season to taste.

4.Serve ratatouille sprinkled with parsley and rind.

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