Balsamic Fire-Roasted Tomatoes, Onions, & Chickpeas

Fire-Roasted Balsamic Tomatoes and Onions

Fire-Roasted Balsamic Tomatoes, Onions, & Chickpeas
Recipe Type: Healthy, Vegetarian
Cuisine: Mediterranean
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 4
An easy summer go-to dinner packed with protein and bursting with flavor! Serve with your steamed leafy greens of choice and chicken if desired!
  • 1 28 oz. can whole peeled tomatoes, drained and sliced into quarters
  • 1 onion, sliced thinly
  • 4 cloves garlic, minced
  • 1 can garbanzo beans, rinsed and drained
  • 1 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 2 tsp extra virgin olive oil
  • 2 tsp good balsamic vinegar
  • 1 large bunch fresh kale, steamed with a few drops of red wine vinegar
  • Cooked chicken breast (I rubbed a little olive oil and some creamy peppercorn dressing seasoning onto it before cooking from frozen)
  • 1 cup cooked quinoa (I roasted my uncooked quinoa first)
  • Salt and pepper, to taste
  • Feta cheese, to taste
  1. Mix tomatoes, onion slices, garlic, garbanzo beans, basil, rosemary, and garlic powder in a large mixing bowl. In a small bowl, thoroughly mix olive oil and balsamic vinegar. Pour over tomato mixture and stir. Refrigerate for at least 30 minutes, stirring occasionally to allow the flavors to marinate.
  2. Preheat oven to 375 deg. Spread tomato mixture evenly into a 9×12 casserole dish coated with cooking spray. Bake for 30-40 minutes, stirring halfway through, until onions are slightly soft and sweet!
  3. Serve over cooked quinoa and steamed kale. Add chicken on side if desired. Top with crumbled feta cheese.

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