I know if I am posting what I have made I liked it in some way. This dish from Women’s Health Magazine is hands down one of the best dishes I have made. I love all the veggies and adding the chickpeas makes it a great hearty dinner. I loved this dish so much I think I ate the leftovers two days in a row. This recipe is a great weekday meal, because you cut up everything and throw it in the oven. I also switched up some of the veggies based on the amount I wanted to make. The recipe serves 6, so I cut it in half. I used Japanese eggplant instead of regular eggplant strictly based on size. I also had no thyme, but I had Italian seasoning so I used that and worked just as well.


  • 4 small zucchini, cut into 1-inch pieces

  • 1 medium eggplant, cut into 1-inch pieces

  • 3 medium red bell peppers, cut into 1-inch pieces

  • 3 medium onions, sliced

  • 1 tbsp chopped fresh thyme

  • 1 tbsp chopped fresh rosemary

  • 1 tsp salt, divided

  • ½ tsp freshly ground black pepper

  • 1 tbsp olive oil

  • vegetable oil cooking spray

  • 2 cans (14oz each) chickpeas, rinsed and drained

  • 8 plum tomatoes, seeded and cut into 1-inch pieces

  • 1 tbsp chopped garlic

  • 1 tbsp tomato paste

  • 2 ½ tsp sherry wine vinegar or balsamic vinegar (I used balsamic vinegar)

  • 3 tbsp chopped fresh basil

Heat oven 450 degrees. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, ¾ tsp salt. Coast a rimmed sheet pan with cooking spray. Spread veggies in a pan in a single layer; roast, stirring once. 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining ¼ tsp 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.


{photos by me, recipe: Women’s Health Magazine, December 2012}