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; 2 tablespoon balsamic vinegar; 400 gram pumpkin, chopped coarsely; 1 red capsicum (200g), chopped coarsely; 2 zucchini (240g), sliced thickly; 1 eggplant (300g), chopped coarsely; 150 gram button mushrooms; 820 gram canned crushed tomatoes; 400 gram canned chickpeas (garbanzo beans), 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

2 tablespoon balsamic vinegar

400 gram pumpkin, chopped coarsely

1 red capsicum (200g), chopped coarsely

2 zucchini (240g), sliced thickly

1 eggplant (300g), chopped coarsely

150 gram button mushrooms

820 gram canned crushed tomatoes

400 gram canned chickpeas (garbanzo beans), rinsed, drained

1/4 cup finely chopped fresh flat-leaf parsley

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 220°C (425°F).

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.

Women's Weekly Food