Roasted Ratatouille with Beans and Cheese

Ingredients

• 1 onion, chopped
• 1 eggplant, peeled and cut into 1" pieces
• 1 zucchini, peeled and cut into 1" pieces
• 1 red bell pepper, cut into 1" pieces
• 2 tablespoons canola oil
• 1 can (15 ounces) no-salt-added chickpeas, rinsed and drained
• 1 cup marinara sauce
• 1 tablespoon balsamic vinegar
• 3/4 cup part-skim ricotta cheese

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