Vegan Roasted Vegetable and Chickpea Rockcrok

Ingredients:

• 1 medium eggplant, cubed
• 1 medium zucchini, cubed
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper, seeded and sliced into strips
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Cooked quinoa or brown rice for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine eggplant, zucchini, bell peppers, chickpeas, onion wedges, and cherry tomatoes.
3. In a separate small bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, thyme, salt, and black pepper. Pour this mixture over the vegetables in the large bowl, mixing well to ensure that all of the vegetables are evenly coated with the dressing.
4. Transfer the mixture to your preheated Rockcrok or other oven-safe cooking vessel.
5. Cover with a lid or aluminum foil and bake for 45 minutes to 1 hour, or until vegetables are tender and slightly caramelized.
6. Remove from oven and let stand for 5 minutes before serving over cooked quinoa or brown rice. Enjoy!