Name: Rustic Ratatouille
Yield: Makes 6 servings
Ingredients: 4 small zucchini (about 1 pound), cut into 1-inch pieces; 1 medium eggplant (about 1 pound), cut into 1-inch pieces; 3 medium red bell peppers, cut into 1-inch pieces; 3 medium onions, sliced; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh rosemary; 1 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper; 1 tablespoon olive oil; Vegetable oil cooking spray; 2 cans (14 ounces each) chickpeas, rinsed and drained; 8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces; 1 tablespoon chopped garlic; 1 tablespoon tomato paste; 2 1/2 teaspoons sherry wine vinegar or balsamic vinegar; 3 tablespoons chopped fresh basil

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Rustic RatatouilleKano Okada

Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

Recipe notes

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Recipe notes

51 Zucchini Recipes for Using up All That Summer Squash

47 Sensational Summer Squash Recipes

Savoring the Last Slice of Summer

Healthy, No-Brainer Cooking

Good Today, Better Tomorrow