Rustic Ratatouille

• 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

1. Heat oven to 450u0b0F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.

zucchini, eggplant, red bell peppers, onions, thyme, rosemary, salt, freshly ground black pepper, olive oil, vegetable oil cooking spray, chickpeas, tomatoes, garlic, tomato paste, sherry wine vinegar, fresh basil

Taken from www.epicurious.com/recipes/food/views/rustic-ratatouille-51127020 (may not work)