Roasted Vegetable Medley with Chickpeas

Containing 297 kcal and 11g of protein, this meal provides long-lasting satiety thanks to its high-fiber vegetable and chickpea content.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 eggplant · 51 kcal in the whole recipe
• 1 zucchini · 35 kcal in the whole recipe
• 1 carrot · 42 kcal in the whole recipe
• 1 green pepper · 20 kcal in the whole recipe
• 160g boiled chickpeas · 268 kcal in the whole recipe
• 2 tomatoes · 42 kcal in the whole recipe
• 1 tbsp olive oil · 136 kcal in the whole recipe
• Salt, dried thyme, red pepper flakes

Method

1. Required equipment: A cutting board, a sharp knife, a baking tray, and parchment paper.

   

2. Wash the eggplant, zucchini, carrot, green pepper, and tomatoes, then chop them into roughly 3-centimeter cubes.

   

3. Line the baking tray with parchment paper and empty the chopped vegetables onto the tray.

   

4. Drain the boiled chickpeas and add them on top of the vegetables.

   

5. Drizzle one tablespoon of olive oil over them and sprinkle with salt, thyme, and red pepper flakes.

   

6. Mix all the ingredients thoroughly with your hands or a spoon until well combined.

   

7. Cover the tray tightly with aluminum foil so no air can escape.

   

8. Place the tray into a preheated oven at 200°C and bake for 30 minutes.

   

9. Carefully remove the foil, put the tray back in the oven, and bake for another 15 minutes.

   

10. When the vegetables are tender and slightly browned, the dish is ready; remove from the oven and serve hot.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.