Vegan Roasted Vegetable and Chickpea Rockcrok



  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!