Disculpa, pero esta entrada está disponible sólo en English.
Ingredients
Serves 4-6
- 1 pound eggplant, cut into 1-inch pieces
- 12 ounces yellow summer squash, cut into 1-inch pieces
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
- 10 ounces grape tomatoes or 12 ounces cherry tomatoes
- 3 shallots, sliced thinly
- 3 garlic cloves, sliced thinly
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 can low sodium chickpeas, rinsed and drained
- 2 teaspoons fresh thyme or 1 tsp dried
- Zest from one lemon
- ½ cup pitted kalamata olives, halved
- ¼ cup thinly sliced fresh basil
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Toss eggplant, squash, bell peppers, tomatoes, shallots, oil, garlic, chickpeas, thyme, 1 teaspoon salt, and 1 teaspoon pepper together on a rimmed baking sheet and spread into an even layer.
- Roast until vegetables are slightly softened and charred in spots, about 30 minutes, stirring halfway through roasting. Remove sheet pan from oven.
- Stir olives, lemon zest, and half of basil into vegetables. Transfer to a platter. Sprinkle with remaining basil and serve.
Related Recipes
