Oven-Roasted Ratatouille with Quinoa

Ingredients

  • 1 aubergine - cut into bitesize chunks
  • 2 courgettes cut into bitesize chunks
  • 2 peppers - 1 red, 1 orange, deseeded and cut into chunks
  • 12 shallots - peeled and halved (leaving a little root intact so they don't fall apart)
  • 4 cloves garlic - peeled and finely sliced
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme - chopped (or use 1 tsp dried)
  • 1 tbsp fresh rosemary - chopped (or use 1 tsp dried)
  • 1 tbsp fresh marjoram or oregano - chopped (or use 1 tsp dried)
  • salt to taste - about 1/4 teaspoon
  • freshly ground black pepper
  • 1 tin chopped plum tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tbsp sun-dried tomato puree
  • 4 tbsp pine nuts - lightly toasted in a dry frying pan
  • 60g (approx) quinoa per person – washed and cooked according to packet instructions.
Ratatouille is often served as a side dish, but for me, cooked like this, it’s the star of the show. Roasting the ingredients in one pan not only makes this a quick and easy dish to make but gives a depth of flavour that’s very rich and satisfying. Serving it with quinoa (complete in all essential amino acids) ensures a healthy helping of protein too.
Chantal x
Contributed by _Chantal Denny
Preparation time: 20 minutes
Cooking time: 45 minutes
Difficulty: Easy
Serves 4 people

Instructions

  1. Heat your oven: 200C / fan 180C / gas 6 / Aga 'medium / hot' and prep all of your veg / herbs.

  2. Place the veg in a large baking tray / casserole dish and add the oil, garlic, herbs and seasoning - mix well to coat.

  3. Roast in the oven for 30 mins and during this time toast your pine nuts until golden (take care to only use a very gentle heat and watch closely as they can burn in an instant).

  4. After the 30 mins add the tomatoes, balsamic vinegar, tomato puree and half the pinenuts to the veg and mix well to combine, then return to the oven for a further 15 mins.

  5. Meanwhile cook your quinoa according to the packet instructions (usually takes approx 12-15 mins to be al dente).

  6. Serve the ratatouille piled high on the quinoa and garnish with additional fresh herb leaves and the remaining pine nuts.

Serving Suggestion

To add even more flavour and nutrients sprinkle over some Nutritional Yeast Flakes (a favourite vegan parmesan-swap - rich in vitamin B12).

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