Easy Ratatouille With Chickpeas



  1. Preheat the oven to 375 F.
  2. In a roasting pan, stir together the tomatoes with their juice, chickpeas, garlic, onion, vinegar, oregano, and salt and pepper to taste.
  3. Arrange sliced vegetables in rows over the tomato mixture, alternating green and yellow zucchini, eggplant and red pepper.
  4. Bake for 30 minutes, or until the vegetables are tender.
  5. Remove from the oven and dot with goat cheese.
  6. Serve as is or over pearl couscous or polenta.