Balsamic Roasted Ratatouille With Chickpeas - cooking recipe

Ingredients

1 tbsp olive oil
1 None red onion, peeled and sliced thickly
2 tbsp balsamic vinegar
1 lb butternut or acorn squash, peeled, seeded and chopped coarsely
1 None red pepper, seeded and chopped coarsely
2 None zucchini, sliced thickly
1 None eggplant, chopped coarsely
5 oz button mushrooms
1 can (28 oz) diced tomatoes
1 can (14 oz) chickpeas, drained and rinsed
1/4 cup finely chopped fresh flat-leaf parsley
1 tsp finely grated lemon lemon

Preparation

Preheat the oven to 425\u00b0F.
Heat the oil in a large flame proof baking pan. Cook the onion, stirring, until soft. Add the vinegar, squash, pepper, zucchini, eggplant and mushrooms and mix well.
Roast, uncovered, for about 40 mins or until the vegetables are tender. Add the undrained tomatoes and chickpeas and continue to roast, uncovered, for 10 mins. Season to taste.
Serve the ratatouille sprinkled with parsley and lemon peel.