Reprinted from VB6: Eat Vegan Before 6:00 by Mark Bittman. Copyright © 2013. Published by Clarkson Potter.
|1 pound eggplant, peeled if you like, and cut into large chunks||1 teaspoon salt, plus more to taste|
|3/4 pound zucchini, cut into large chunks||Black pepper to taste|
|1 pound Roma (plum) tomatoes, cored and chopped||4 tablespoons olive oil|
|1 onion, sliced||3 cups cooked or canned chickpeas, drained|
|2 red or yellow bell peppers, cored, seeded, and sliced||1 tablespoon chopped fresh thyme or rosemary|
|5 cloves garlic, halved|
Heat the oven to 425°F. Combine all the ingredients except the oil, chickpeas, and herbs in a large roasting pan. Drizzle with the oil and toss to combine.
Transfer to the oven and roast, stirring occasionally, until the vegetables are lightly browned and tender and some water has released from the tomatoes to create a sauce, 30 to 40 minutes.
Add the chickpeas, stir, and return to the oven until the beans heat through, 5 to 10 minutes. Add the herbs and stir. Taste and adjust the seasoning and serve hot, warm, or at room temperature.
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