Portobello Ratatouille

Ingredients

• 2 Tbsp. olive oil
• 1 large onion sliced
• 4 garlic cloves
• 1 red bell pepper sliced
• 1 yellow or orange pepper sliced
• 2 zucchini sliced
• 2 large Portobello mushrooms cut into 1” pieces
• 1 can 15.5 oz. chickpeas, drained and rinsed
• 3 plum tomatoes diced into large pieces
• 2 Tbsp. thyme
• ½ cup basil roughly chopped
• Salt and pepper
• 1 Tbsp. balsamic vinegar

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