Chickpeas make this hearty dish even more gratifying. A half cup of the high-fiber legumes daily can cut your consumption of fatty foods.

Ingredients

　　4 small zucchini (about 1 pound), cut into 1-inch pieces

　　1 medium eggplant (about 1 pound), cut into 1-inch pieces

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

　　3 medium onions, sliced

　　1 tablespoon chopped fresh thyme

　　1 tablespoon chopped fresh rosemary

　　1 teaspoon salt, divided

　　1/2 teaspoon freshly ground black pepper

　　1 tablespoon olive oil

　　Vegetable oil cooking spray

　　2 cans (14 ounces each) chickpeas, rinsed and drained

　　8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces

　　1 tablespoon chopped garlic

　　1 tablespoon tomato paste

　　2 1/2 teaspoons sherry wine vinegar or balsamic vinegar

　　3 tablespoons chopped fresh basil

　　Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon 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.

Nutrition Per Serving

　　20 g fat

　　3 g saturated

　　53 g carbohydrates

　　12 g fiber

　　10 g protein

　　#### Nutritional analysis provided by Self