Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

Directions for: Ratatouille with Toasted Chickpeas

Ingredients

cup extra virgin olive oil

tsp chopped fresh rosemary

3 cloves garlic, chopped

1 tsp salt

1 small eggplant, sliced 1/2-inch thick

6 vine ripened tomato, halved

red bell pepper, cut in half

yellow bell pepper, cut in half

1 small zucchini, sliced 1/2-inch thick

1 small onion, sliced 1/2-inch thick

1 small head fennel, cut into 1-inch wedges

2 Tbsp extra virgin olive oil

6 Tbsp chopped pancetta

1 cup canned chickpeas, drained, and, rinsed

tsp turmeric

tsp cayenne pepper

tsp paprika

1 pinch cinnamon

1 tsp fresh thyme, leaves

1 Tbsp chopped fresh basil

3 Tbsp chopped fresh parsley

1 Tbsp chopped cilantro

cup chickpeas, for garnish

Directions

1. Preheat the grill.

2. In a large bowl, mix olive oil, rosemary, garlic and salt. Add eggplant, tomatoes, peppers, zucchini, onion, and fennel and toss. Grill the vegetables for about 4 minutes per side or until cooked through. Roughly chop the vegetables and set aside.

3. In a large saut pan heat 2 tablespoons olive oil over medium heat. Add the pancetta and cook for about 4 minutes until crisp. Remove pancetta from saut pan and add to grilled vegetables. Increase heat to medium high. Add 1-1/3 cups chickpeas, turmeric, cayenne pepper, paprika, and cinnamon to the saut pan. Toss for about 3 minutes until chickpeas are golden and crisp. Add the grilled vegetables to the pan and cook for about 3 minutes. Toss in the fresh herbs. Adjust seasoning. Garnish with 1/4 cup chickpeas.

See more: Beans, Vegetables, North American, Dinner, New Year, Main, Grill, Saute, French, Barbeque, BBQ