Ratatouille chickpea tray bake — cook once, eat twice

Serves 4

Ingredients

• 1 eggplant, cubed
• 2 zucchini, cut into half-moons
• 2 bell peppers, chopped
• 1 can (398 ml) chickpeas, rinsed
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 2 tbsp chopped parsley
• Fine salt and black pepper, to taste
• 1 cup extra vegetables, fresh or frozen
• Optional brand pick: Goya Low Sodium Chick Peas (or any no-salt-added chickpeas)

5 steps

Method

1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Cut the main ingredients into similarly sized pieces and spread them out without crowding.
3. Stir the seasonings into the oil, then coat everything evenly.
4. Roast for about 35 minutes, turning halfway, until cooked through with browned edges.
5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.