Sheet Pan “Ratatouille”

Here’s a low-effort recipe perfect for chilly autumn evenings, adapted from THIS New York Times recipe by Melissa Clark. The chickpeas add protein and texture, but the vegetable base evokes a classic French bistro (or a Pixar movie, depending on your taste).

Substitute your favorite vegetables or add feta cheese to the roasting pan for some variety. You can also toss the vegetable base with some just-cooked pasta before topping with the crispy chickpeas (and an extra drizzle of olive oil) to make it heartier.

Ingredients for ~4 servings:

•  2 (15 ½-ounce) cans chickpeas, drained and rinsed

•  ¾ pound zucchini, cut into ¾-inch chunks (~3 cups)

•  ¾ pound eggplant, cut into ¾-inch chunks (~3½ cups)

•  1 large red, orange or yellow bell pepper, cut into ¼-inch slices

•  4 garlic cloves, smashed and peeled

•  8 tablespoons extra-virgin olive oil, plus more for drizzling

•  1 teaspoon fine sea salt, plus more for sprinkling

•  2 cups cherry tomatoes, halved

•  4 thyme or rosemary sprigs (or a mix)

•  1 medium red onion or a few shallots, thinly sliced

•  ½ teaspoon cumin seeds

•  ½ teaspoon fennel seeds (or sub in more cumin, oregano, herbs de Provence, etc.)

•  ¼ teaspoon ground cayenne or hot smoked paprika

•  For serving: torn basil leaves, chives, or parsley; lemon wedges

Instructions:

Arrange racks on the top and bottom thirds of the oven and heat to 425 degrees. Spread chickpeas on a clean kitchen towel or paper towels, patting them dry, then leave them to fully dry out.

On a rimmed baking sheet, toss together the zucchini, eggplant, pepper, garlic, 5 tablespoons olive oil and ½ teaspoon salt, and spread everything in a single layer. Roast on the bottom rack for 30 minutes, stirring halfway through.

Stir tomatoes and herb sprigs into the vegetables. Scatter onion slices on top, drizzle everything with a little more oil and sprinkle with a little more salt. Roast for 10 minutes.

Spread chickpeas on a second sheet pan and toss with remaining 3 tablespoons oil, the cumin and fennel seeds, cayenne, and remaining ½ teaspoon salt.

Reduce oven temperature to 375 degrees. Give the vegetables a stir, then put the chickpeas in the oven on the top rack to roast. Leave both trays in there until vegetables are tender, chickpeas are crisp and everything is golden, 30 to 40 more minutes.

Serve vegetables topped with chickpeas, fresh herbs and lemon wedges for squeezing.

By Joanna Binney