So, who ate far too much yesterday? Despite not celebrating Thanksgiving I still ate more than I probably should have done, as usual – but considering most of it was chocolate, I’m going to try to convince myself it doesn’t count, since it’s not real food… no? Anyway today I thought I’d share a healthy, veggie-packed recipe to help you recover! This roasted vegetable ratatouille is super easy and can be served as either a main meal or a side dish.
All you need to do is chop up your vegetables, roast them, then add your chopped tomatoes and (my secret ingredient) a big dollop of pesto, then bake it for a while longer until it’s nice and rich and saucy. I added chickpeas for protein because I wanted to serve this as a meal in itself, but you can easily skip those if you’re planning on serving your ratatouille alongside an alternative protein.
Of course, you can make your own pesto if you want to, but since I wanted this to be the sort of meal that you can just stick in the oven and forget about for a while, I used shop-bought pesto. If you’re vegan, make sure you choose a vegan pesto, or you can really easily blitz up your own using basil and a small dash of olive oil – you don’t even really need to bother using any nuts in this case.
Served with a simple side of bulgur wheat, this made a great lunch for two of us – it’ll feed more if you’re serving it alongside something more substantial. And, as I seem to say all the time, feel free to use different vegetables if you need to use something up or have other things to hand. Just choose whatever veg you think roast well.
I hope this healthy recipe will help you to recover from your Thanksgiving over-indulgences! But I’m also guessing that most of you have a ridiculous amount of leftovers, and probably won’t need this ratatouille recipe for a few days yet (as it should be!) – make sure you keep it somewhere safe until then!
- 150g courgette (around half a medium courgette)
- ½ yellow pepper
- ½ red pepper
- 100g mushrooms
- 1 small onion
- 150g tinned chickpeas (drained)
- 2tbsp oil
- Black pepper
- 400g tin tomatoes
- 1tbsp basil pesto
- Fresh herbs, for serving (optional) – basil, parsley and coriander will all work well
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Cut all the vegetables into 1cm dice, and add to a baking dish (mine measured around 8 x 6 inches) along with the chickpeas. Toss with some oil and season generously. Roast for around 45 minutes to an hour, stirring halfway.
- When the vegetables are soft, add the tinned tomatoes and a tablespoon of basil pesto, and mix well. Return to the oven for a further 30 minutes, until the tomatoes have thickened into a rich sauce.
- Serve topped with fresh herbs if desired.
More chickpea recipes:
Spinach and ricotta strudel with chickpeas
Garlic mushroom bulgur with chickpeas
Nacho roasted chickpeas
Chickpea tacos with avocado cream
Lemony walnut chickpea salad with goat’s cheese
Chickpea, avocado and feta salad from Two Peas and Their Pod
Restaurant-style hummus from Annie’s Eats
Tuscan kale and chickpea pasta from Veggie Belly
Greek chickpea soup with lemon and olive oil from Kalyn’s Kitchen