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Dinner Tonight: June 10, 2024 Ratatouille with Chickpeas

Ratatouille with Chickpeas

Fun

Going around the table, try to name a country or city that begins with each letter of the alphabet. ("A...Armenia!" "B...Belgium!")

Conversation

In a movie about your life, who would play you? Your family members? Your best friends?

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

  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. 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.
  3. Roast until vegetables are slightly softened and charred in spots, about 30 minutes, stirring halfway through roasting. Remove sheet pan from oven.
  4. Stir olives, lemon zest, and half of basil into vegetables. Transfer to a platter. Sprinkle with remaining basil and serve.

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