1. Preheat oven to 425 F. Combine eggplant, tomatoes, zucchini, onion, bell peppers, garlic, salt and oil in large roasting pan
2. Roast 30 to 40 minute or until vegetables are lightly browned and tender, and some water has released from tomatoes to create a sauce, stirring occasionally
3. Stir in chickpeas, and roast 5 to 10 minutes more, or until chickpeas are heated through. Stir in thyme and season with salt and pepper, if desired. Serve hot, warm, or at room temperature.
435 calories, 15 g protein, 19 g fat, 56 g carb
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