Roasted Summer Vegetables with Chickpeas

Name: Roasted Summer Vegetables with Chickpeas
Cuisine: Italian
Ingredients: 1 red onion, large dice; 6–8 fingerling or new potatoes, cut into bite-sized chunks, do not peel; 6–8 fingerling or new potatoes, cut into bite-sized chunks, do not peel; 2 red bell peppers, seeded, roasted, peeled, coarsely chopped; 3–4 garlic cloves, peeled, coarsely chopped; 1 eggplant, cut into thick fingers (do not peel); 2 zucchini, thickly sliced; 2 cups cooked chickpeas (or 14-ounce can, rinsed well and drained); 1 bunch fresh basil, hand torn into small pieces; 4 tablespoons extra virgin olive oil, plus more; 1 14-ounce can chopped or diced tomatoes

Preparation info

2–3
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This summer stew is so richly flavored with seasonal yumminess that you won’t mind lighting the oven to make it. Loaded with antioxidants and minerals, it’s not only delicious, but this dish will provide you with nutrient-dense fuel that will keep you going and going.

Ingredients

2 zucchini, thickly sliced
1 eggplant, cut into thick fingers (do not peel)
3–4 garlic cloves, peeled, coarsely chopped

Europe
Italy
Stew
Vegan
Gluten-free
Summer
Mediterranean

Method

Heat oven to 375°F.

Place all the vegetables into a large mixing bowl and toss with most of the olive oil, salt and pepper. Spread everything out to a single layer on a rimmed baking sheet and roast