1 zucchini, cut into cubes

1 eggplant, cut into cubes

3 roma tomatoes, cut into cubes

1 can chickpeas, drained and rinsed

1–2 tbsp olive oil

1/2 tsp oregano

1/2 tbsp herbes de provence mix

1 tsp garlic salt

Brown rice or quinoa, to serve

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C) and line a sheetpan with parchment paper.
Place zucchini, eggplant, tomatoes, and chickpeas on the sheetpan.
Drizzle with olive oil and sprinkle oregano, herbes de provence, and garlic salt.
Toss everything until well coated.
Spread into a single layer for even roasting.
Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
Serve warm over brown rice or quinoa.

Add bell peppers or red onion for extra flavor and color.

Sprinkle nutritional yeast or vegan parmesan before serving for extra richness.

Add chili flakes for a spicier version.

Include cubed tofu or more chickpeas for extra protein.

Can be made oil-free by roasting with vegetable broth instead of olive oil.