tomato vegetable casserole with chickpeas

This makes 6 servings approximately 2 WeightWatchers points each, or 4 servings @ around 3 points each.

A one dish wonder with an overload of veggie goodness. Put this together beforehand and just leave the topping off till you're ready to bake. Nice served with a fresh crunchy salad or some steamed greens and maybe a side of pasta or bread to sop up the juices.


for the bread crumb topping:

2 slice whole-wheat bread
4 TBS Nutritional Yeast
1 tsp dried basil
1/8 tsp garlic powder
salt to taste

for the casserole:

1 15oz can of chickpeas, rinsed & drained
1 eggplant, peeled & cubed
1 zucchini, diced
1 red bell pepper, diced
a handful of baby carrots, halved
a couple handfuls of broccoli florets
4 small vine-ripened tomatoes, cut into chunks
tomato sauce

Instructions

Preheat oven to 450.

Make the breadcrumbs by first toasting the bread and then adding it to a food processor with the other ingredients and blending till it becomes a crumb consistancy. Make sure to salt to taste, proper salting is key when using nutritional yeast so you have to check it for taste.

Place all the veggies & the chickpeas in an oil-sprayed baking dish and mist them with a bit more oil, too.

Spoon a very thin layer of your favorite tomato sauce over the top and then sprinkle w/the breadcrumb mixture, mist lightly one more time w/oil, and cover with foil. Bake for approximately 1/2 hour, remove foil and continue to bake 1/2 hour more.