Your vegetables have never tasted so good! This recipe reminds me of a good ratatouille dish, with a little less time making it look pretty. It’s an incredibly easy way to incorporate lots of fresh vegetables and herbs into your diet. Check out the recipe below!
Makes about 8 servings
40-minute cook time
For the dish:
2 zucchini squash
1 yellow squash
1 eggplant
¼ chopped white onion
1 can garbanzo beans
1 can tomato sauce
For the herbs:
¼ cup chopped fresh herbs (thyme, basil, and oregano)
2 cloves garlic
4 TBSP oil
Salt and pepper to taste
Set the oven to 400 degrees. Slice squash and eggplant into pieces. Lightly salt chopped vegetables and leave aside to sweat (about 10 minutes). Pat dry to reduce any extra water from vegetables. Chop onion and set aside.
Finely chop all herbs and place them into a bowl. Add diced garlic and mix well—salt and pepper to your preference and cover with oil.
Lightly oil an oven-safe pan and place vegetables in it. Add in one can of garbanzo beans, salt and pepper to taste, and cover with tomato sauce. Stir to combine well.
Add fresh herb mix on top of your dish.
Cover with foil and bake for 35 minutes. Remove foil and continue to bake for another 5 minutes or until crispy.
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