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Rustic Ratatouille

['4 small zucchini (about 1 pound), cut into 1-inch pieces', '1 medium eggplant (about 1 pound), cut into 1-inch pieces', '3 medium red bell peppers, cut into 1-inch pieces', '3 medium onions, sliced', '1 tablespoon chopped fresh thyme', '1 tablespoon chopped fresh rosemary', '1 teaspoon salt, divided', '1/2 teaspoon freshly ground black pepper', '1 tablespoon olive oil', 'Vegetable oil cooking spray', '2 cans (14 ounces each) chickpeas, rinsed and drained', '8 plum tomatoes (about 1 pound), seeded and cut into 1-inch pieces', '1 tablespoon chopped garlic', '1 tablespoon tomato paste', '2 1/2 teaspoons sherry wine vinegar or balsamic vinegar', '3 tablespoons chopped fresh basil']

Heat oven to 450°F. In a bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 3/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Coat a rimmed sheet pan with cooking spray. Spread veggies in pan in a single layer; roast, stirring once, 25 minutes. In same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt. Add to pan with veggies in a single layer; roast 10 to 12 minutes more. Toss veggies with vinegar; divide among 6 bowls; sprinkle with basil.

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