2.Heat oil in large baking dish; cook onion, stirring, until soft. Add vinegar, pumpkin, capsicum, zucchini, eggplant and mushrooms; transfer to oven. Roast, uncovered, for 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.