Roasted Ratatouille Quinoa
This Roasted Ratatouille Quinoa features roasted zucchini, tomatoes, peppers, and eggplant, combined with quinoa and fresh basil.
Equipment
- oven
- Sheet pan
- small bowl
Ingredients
Seasonings
- 0.25 teaspoon dried rosemary
- 0.25 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.25 teaspoon garlic powder
- a pinch red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Vegetables
- 2 tablespoons olive oil
- 4 medium zucchini or yellow squash cut into ½-inch dice
- 1 medium eggplant cut into ½-inch dice
- 1 pint cherry tomatoes or grape tomatoes
- 2 red bell peppers cut into ½-inch dice
- 0.5 medium onion cut into ½-inch dice
Grain
- 0.5 cup quinoa rinsed
- 1 cup water
- 2 tablespoons chopped basil
Instructions
Cooking Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl combine the rosemary, thyme, oregano, garlic powder, red pepper flakes, salt and pepper.
- On one sheet pan, toss the zucchini, squash and eggplant with 1 tablespoon olive oil and half the dried seasoning mix. Spread into a single layer.
- On another sheet pan, toss the tomatoes, peppers and red onions with 1 tablespoon olive oil and the rest of the dried seasoning mix. Spread into a single layer.
- Roast the vegetables for 30-35 minutes until the zucchini, squash and eggplant are lightly browned, the tomatoes and peppers are slightly wrinkled and the onions are translucent. Rotate the pans halfway through roasting.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 1200IUVitamin C: 40mgCalcium: 60mgIron: 3mg
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