1mediumeggplant, peeled if you prefer, and cut into large chunks
1-2zucchini or yellow squash, cut into large chunks
6plum tomatoes, cored and chopped, juices reserved or 1 28-ounce can, drained, reserving the liquid
1onion, sliced thin
2bell peppers, red, yellow or orange. Cored, seeded and sliced.
1fennel bulb, trimmed and cut into large chunks
5 garlic cloves, halved
¼cupextra virgin olive oil
ttspcoarse salt, plus more to taste
ground pepper to taste
3cupscooked or canned chickpeas, drained and rinsed
1tbsfresh thyme or rosemary, chopped or 1 tsp dried
Optional - grated Parmesan cheese
Instructions
Preheat oven to 425º F.
Line a sheet or roasting pan with foil. Combine all ingredients except oil, chickpeas, herbs and reserved liquid in a large roasting pan. Drizzle with olive oil and salt and pepper. Toss to combine.
Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce, 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5 to 10 minutes. Add herbs and stir to combine. Taste and adjust seasonings.
Warm reserved liquid and pour over the chickpeas and vegetables.
Option: sprinkle with grated Parmesan cheese.
Notes
This recipe can be customized based on preferences and what you have on hand. Can substitute/add Brussels sprouts, carrots, parsnips, celery, asparagus, green beans.Can be served over cooked chicken, lentils, rice, quinoa, couscous for a heartier meal.