Roasted Ratatouille Quinoa

5 from 1 vote

With zucchini, tomatoes, peppers and eggplant, the vegetables roast on sheet pans in this easy roasted ratatouille. The quinoa simmers on the stove, and then you stir everything together with fresh basil.

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 medium zucchini or yellow squash, cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 pint cherry tomatoes or grape tomatoes
2 red bell peppers, cut into 1/2-inch dice
1/2 onion, cut into 1/2-inch dice
1/2 cup quinoa, rinsed
1 cup water
2 tablespoons chopped basil

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. (If the vegetables on one pan are done before the other, then take that pan out of the oven.)
While the vegetables are roasting, make the quinoa on the stove. Combine the quinoa and water in a small saucepan over high heat. Bring to a boil, reduce the heat and simmer for 10-12 minutes until the grains are cooked. Let stand for 5 minutes before fluffing with a fork.
In a large bowl, stir together the roasted vegetables, quinoa and basil.

Notes

If you want a more quinoa-heavy ratatouille, then go ahead and make more. You can substitute with barley, farro or brown rice. Keep in mind that quinoa and rice are gluten free.

Allow leftovers to cool to room temperature before storing them in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave.

You can enjoy leftovers cold as a quinoa salad and add stir in baby arugula or spinach and a splash of your favorite vinaigrette.

If you want to freeze the ratatouille, do not stir in the quinoa. Store just the roasted vegetables in an airtight container, and you can freeze them up to 1 month. Thaw them in the refrigerator or at room temperature before reheating.

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