Sumptuous Vegan Ratatouille with Herbed Quinoa

This vegan ratatouille is a medley of vibrant, roasted vegetables swimming in a rich and aromatic tomato sauce. Paired with fluffy herbed quinoa, it brings the tastes of Provence to your table, offering a memorable and soul-satisfying eating experience.

Ingredients

• 2 tablespoons olive oil
• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large baking dish, combine the eggplant, zucchinis, bell peppers, and onion. Drizzle with olive oil, sprinkle with salt, and toss to coat.
3. Roast for 25 minutes until vegetables are tender.
4. Meanwhile, in a large pot, heat a drizzle of olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
5. Add cherry tomatoes, crushed tomatoes, thyme, basil, salt, and pepper. Simmer for 15 minutes.
6. Rinse quinoa under cold water. In a separate pan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
7. Combine roasted vegetables with the tomato sauce, stirring over medium heat for 5 minutes.
8. Serve ratatouille over the cooked quinoa, garnished with fresh parsley.

Health Benefits

• Rich in antioxidants from the colorful vegetables
• High in fiber, supporting healthy digestion
• Packed with essential vitamins and minerals for overall wellness
• Low in cholesterol, heart-friendly
• Provides a good source of plant-based protein

Nutrition Facts

Calories: 380 | Protein: 10g | Carbs: 60g | Fat: 12g | Fiber: 14g | Sugar: 10g