vegan roasted ratatouille sheetpan meal
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Servings: 3
Author: Valentina | The Baking Fairy
- 1 zucchini cut into cubes
- 1 eggplant cut into cubes
- 3 roma tomatoes cut into cubes
- 1 can of chickpeas drained and rinsed
- 1-2 tablespoon olive oil
- ½ teaspoon oregano
- ½ tablespoon herbes de provence mix
- 1 teaspoon garlic salt
- brown rice or quinoa to serve
First, preheat oven to 425F. Line a baking sheet with foil.
Arrange the chickpeas and cut vegetables on the prepared baking sheet, drizzle with the oil and sprinkle the herbs on top. Gently mix to combine.
Bake in preheated oven for 30 minutes, until everything is golden brown and crisp.
Serve over brown rice or quinoa!