- 2 15-oz cans unsalted diced tomatoes, divided
- 2 15-oz cans unsalted chickpeas, rinsed and drained
- 1 1/2 tbsp extra-virgin olive oil, divided
- 1 tbsp minced garlic
- 1 tsp kosher salt, divided
- 1 cup chopped red onion
- 1 cup chopped red bell pepper
- 1 large zucchini, cut into 1-in pieces
- 1 large yellow squash, cut into 1-in pieces
- 1 small eggplant, peeled and cut into 1-in pieces
- 1 tbsp red wine vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp fresh basil leaves
- Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard remaining liquid. Combine tomatoes, reserved 1/2 cup liquid, and chickpeas in a bowl.
- Heat 1 tbsp oil in a large skillet over medium-high. Add garlic, 1/2 tsp salt, and next 5 ingredients (through eggplant); sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 tsp salt; cover, and cook 5 minutes.
- Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened. Divide vegetable mixture among 4 bowls; drizzle servings evenly with remaining 1 1/2 tsp oil. Sprinkle with basil leaves. Serves 4 (serving size: about 1 3/4 cups).
While the ratatouille is simmering, make Pesto Toasts as a side. You can use walnuts or sliced almonds in place of pine nuts and spinach or parsley instead of basil.
- 1 4-oz whole-wheat French bread baguette, split lengthwise
- 1 cup packed baby spinach
- 1/2 cup packed fresh basil leaves
- 1 tbsp toasted pine nuts
- 1 tsp minced garlic
- 1 oz Parmesan cheese, grated
- 2 1/2 tbsp extra-virgin olive oil
- Preheat broiler with oven rack in upper middle position.
- Place bread, cut side up, on a baking sheet; broil 2 minutes or until toasted.
- Place spinach, basil, pine nuts, garlic, and cheese in a food processor; pulse until finely chopped. With processor running, gradually add oil; process until smooth. Spread evenly over bread; cut into quarters. Serves 4 (serving size: 1 piece).