There are also styles of cooking that have their moment too like pretty much any slow-cooker soup during the chilly winter months.
Things just taste better when you time them right.
From summer to early fall, I love making ratatouille because it uses up a ton of vegetables in a single recipe
Then I can put those veggies to use in lots of other dishes or simply eat them on their own.
What is Ratatouille?
Provence is a region in southwestern France known for cooking with olives, olive oil, fish and vegetables.
Ratatouille is one of the dishes from this Mediterranean locale. The traditional way to make it is to stew the vegetables on the stove going type by type.
The most common vegetables in ratatouille include:
A Very Easy Ratatouille Recipe
There is nothing challenging about making ratatouille in the traditional method in a pot on the stove, but instead I like to do it in the oven.
Part of the reason why is because I love a sheet pan of roasted vegetables. And the other reason is because it involves less active cooking time. Then I am free to do other tasks while working on dinner.
When you toss vegetables on a sheet pan with olive oil, salt and pepper, you can put them in the oven, set the timer and walk away. It couldn’t be easier.
And who doesn’t love a sheet pan-based meal!?
This is what you need for this baked ratatouille recipe:
Zucchini and/or yellow squash: The point of this veggie dish is to use whatever you have in your kitchen. Zucchini and yellow squash are interchangeable. It really comes down to the colors you want to see mixed in the quinoa.
Eggplant: Look for eggplants that have smooth and shiny skin that’s also taut. They should feel heavy for their size.
Peppers: I like red bell peppers. You can substitute yellow or orange peppers too.
Onions: Use a red, white or yellow onion.
Tomatoes: Small tomatoes like cherry tomatoes or grape tomatoes work best in this recipe. You don’t have to slice them.
Dried spices: I season the vegetables in a blend of rosemary, thyme, oregano, garlic powder, red pepper flakes, salt and pepper.
Quinoa: Any color quinoa is fine including white, red, black or tricolored.
Basil: For fresh herbs, I finish the quinoa with chopped basil.
What Size To Cut The Vegetables
It’s best to keep the size of the veggies similar. For the zucchini, squash, eggplant, peppers and onions, I dice them so they are about a half-inch.
Since cherry and grape tomatoes are small, I just leave them whole.
How To Make Roasted Ratatouille Quinoa
First, preheat the oven to 400 degrees F.
Then make the dried seasoning blend. All you have to do is stir together rosemary, thyme, oregano, garlic powder, red pepper flakes, salt and pepper in a small bowl.
You will need 2 sheet pans for this recipe. On one pan, toss the zucchini, squash and eggplant with olive oil and half the dried seasoning mix.
Next, toss the tomatoes, onions and peppers with olive oil and the rest of the dried spices on the other sheet pan.
You should roast the vegetables until the zucchini, squash and eggplant are lightly browned, the tomatoes and peppers are slightly wrinkled and the onions are translucent.
While the vegetables are roasting, make the quinoa on the stove. Then when the vegetables are finished, you can fold them right into the quinoa with chopped basil.
How To Serve Oven Roasted Ratatouille Quinoa
This is another recipe that you can consider a side dish or a vegan main. As always, it depends on the serving size.
With zucchini, tomatoes, peppers and eggplant, the vegetables roast on sheet pans in this easy roasted ratatouille quinoa. The grains simmer on the stove at the same time.
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
2 medium eggplants, cut into 1/2-inch dice
1 pint cherry or grape tomatoes
2 red bell peppers, cut into 1/2-inch dice
Half an onion, cut into 1/2-inch dice
1/2 cup quinoa
1 cup water
1 tablespoon chopped basil
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 25-30 minutes until the zucchini, squash and eggplant are lightly browned, the tomatoes and peppers are slightly wrinkled and the onions are translucent.
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.