Author: Nada E.
Recipe type: Main dish | Cuisine: Mediterranean
Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins
Serves: Serves 4
Oven roasted mediterranean vegetables come together with chickpeas, tomato sauce and herbs to form a super simple yet satisfying plant-based dinner any night of the week.
1 eggplant, cubed
1 yellow and 1 green bell pepper, roughly chopped
1 medium red onion, roughly chopped
1½ cups butternut squash, cubed (or ½ a medium butternut squash)
1 large or 2 small zucchinis, sliced
3 cloves of garlic, smashed with skins on
1 tbsp oregano or dried mixed herbs (I used a combination of oregano, thyme, parsley and rosemary)
2 tbsp fresh parsley, finely chopped
1-2 tbsp coconut oil
1 can of organic tomato sauce or chopped tomatoes
1 can of chickpeas (or 1½ cups boiled chickpeas)
Sea salt and black pepper to taste
½ cup vegetable stock (optional)
- Preheat your panggangan to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some sea salt, black pepper and dried herbs of choice. Roast for 20-25 minutes until vegetables are soft and fragrant – keep in mind you don’t want them too overcooked as they will get a chance to cook some more on the stove.
- Once done, add your tomato sauce, roasted vegetables, and chickpeas to a large pot on medium heat. Season as needed with additional herbs and allow to simmer for about 5 minutes. If you prefer a more liquid-y stew, add in the vegetable stock and stir through.
- Serve on a bed of baby spinach with some brown rice or quinoa (or both!) on the side.