Quick & Easy

Balsamic roasted ratatouille with chickpeas

A balsamic vegetable stew, originating in France, that is simple and delicious.
BALSAMIC ROASTED RATATOUILLE WITH CHICKPEAS
4
1H

Ingredients

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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